Ratatouille Rigatoni | RICARDO

Ingredients

• 3/4 lb (375 g) short pasta (rigatoni, penne, farfalle, etc.)
• 24 oil-packed black kalamata olives, drained, pitted and halved
• 1 tablespoon (15 ml) drained, chopped capers
• 3 tablespoons (45 ml) olive oil
• 1 cup (250 ml) tomato juice
• 3 cups (750 ml) leftover ratatouille, drained if needed
• 3 tablespoons (45 ml) chopped flat-leaf parsley
• 1 cup (250 ml) mini bocconcini
• Salt and pepper