Ingredients
3/4 pound short, twisted pasta, such as gemelli or rotini
2 tablespoons extra-virgin olive oil
2 1/2 cups Ratatouille, warmed
1/4 cup freshly grated Parmesan
Preparation
In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.
