Having made a recipe without boyfriend support, it was up to me to do the eating of leftovers (which was the entire thing, because I was ailing the night I made it and didn't have any fresh). For lunch, yesterday I went pretty basic, serving the ratatouille over rice, but for dinner I wanted to pump it up a bit. On the train ride home I had a vision of using the ratatouille as a pasta sauce and adding some fresh peas for color. It turned out delicious.
Tagliatelle with Spicy Ratatouille Sauce:
1 cup ratatouille
1 1/5 servings tagliatelle
1 tsp. Sriracha
1/4 package tempeh
1/3 cup frozen peas
Salt and pepper to taste
Cook the pasta in a large pot filled with salted boiling water. When fully-cooked this pasta will still have a good deal of toothiness, as it is a thicker cut of pasta. I chose tagliatelle over some other pasta options, because I knew it would be robust enough to stand up to the thickness of the ratatouille.
Heat the ratatouille in a pan over medium-low heat. Slice the tempeh, and crumble it into the ratatouille pan, allowing the tempeh to absorb the sauce. Add the Sriracha, and salt and pepper to taste.
Once the pasta is nearly done, add the frozen peas to the ratatouille, allowing them to defrost and replump. When the pasta is done, use kitchen tongs to transfer it into the sauce. Tongs are ideal because the extra water that is transferred with the noodles will help the sauce be absorbed.