- 100g wholewheat penne
- leftover ratatouille (½ quantity)
- 6 Kalamata olives, sliced
- 2 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Cook the pasta following the pack instructions, then drain and toss with the ratatouille (you could use the recipe from our Herb & garlic pork with summer ratatouille), olives and vinegar. Spoon into a container and top with the rocket. Toss the rocket through just before eating.
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