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 (see recipe)

3 tablespoons (45 ml) chopped flat-leaf parsley

• 1 cup (250 ml) mini bocconcini or
• 1 to 2 cups leftover chicken

Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.

In the same pot over medium-high heat, sauté the olives and capers in the oil for about 1 minute. Add the tomato juice. Bring to a boil and reduce by half. Add the ratatouille, parsley and pasta. Continue cooking, stirring frequently, until heated through. Adjust the seasoning. Add the bocconcini or the chicken.

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