This ratatouille puttanesca brings together classic Mediterranean vegetables cooked to perfection in a rich and aromatic spicy sauce with chorizo. Perfect for a starter, side dish or as a brunch with poached eggs.
What is ratatouille
Ratatouille is a French peasant recipe dating way back. Originally a way to use the delicious summer vegetables that every family grew in their potager.
It then became a favourite of chefs and appears in bistros and restaurants all over the world.
My ratatouille puttanesca is a fusion of two classics. French ratatouille and Italian puttanesca sauce.
The puttanesca bit actually comes from the Italian for whore, meaning this was the slovenly woman’s pasta dish, every easy to throw together. Hmmmm let’s not go too far into that one shall we.
Anyway this one really is so easy to pull together and tastes wonderful. It is another of my fridge and larder standby dishes that can use up anything hanging about. This time I threw in some chorizo sausage to add a bit of meatiness, but often just do this without.
Ingredients for ratatouille puttanesca
- Lots of lovely Mediterranean veggies, I used courgettes/zucchini, tomatoes, aubergine/eggplant, onion, garlic, olives and capers.
- Anchovies, now don’t recoil in horror. These are traditionally used in a puttanesca sauce (and many others) because they enhance other flavours. And I promise you this is not fishy tasting at all!
- Chorizo sausage, just a little for its fabulous flavour.
- Red wine plus some thyme and basil.
You can miss these out altogether but they do add to the richness of this dish. Instead of anchovy fillets you can also use Gentleman’s Relish or anchovy paste instead. Here is my homemade Gentleman’s Relish recipe.
How to make ratatoile puttanesca
Start by gently sauteing the onion and garlic intil soft then add in all the other ingredients.
You want to slice your veggies to a similar thickness so that they will all good at around the same time.
Let everything simmer gently for 25 minutes until everything is tender and fragrant.
To serve this ratatouille either just spoon it onto a plate or do as i have done and make little ratatouille towers.
Use a cookie cutter or chef’s presentation ring to fill with the ratatouille then carefully lift it off.
How to serve ratatouille puttanesca
You can serve this simple dish as a starter just on its own.
Serve it as a main dish with pasta to give it more of an Italian vibe and add some grated parmesan.
Ratatouille puttanesca is great served with a simple fried or poached egg as a delicious brunch dish.
Serve this as a side to pork chops, roast chicken, steak and the like.
Looking for more quick and easy Mediterranean style dishes to try? Then check these out before you go;
Mixed fish and chorizo risotto
Paella style stuffed peppers with feta
30 minute squash and orzo traybake
- 1 small onion
- 2 garlic cloves
- 1 tbsp olive oil
- 1 small courgette/zucchini
- 1 red pepper
- 2 tbsp olives
- 1 tsp capers
- 2 tinned anchovies
- 2 tbsp chorizo sausage chopped
- 4 ripe tomatoes
- 2 tbsp antipasti aubergines from jar
- 1 tablespoon tomato paste
- 1 tablespoon red wine
- 1 tsp fresh thyme
- 1 tsp fresh basil
- Finely chop the onion and garlic and add them to the pan with the oil and cook for about 4 minutes, you don’t want them to burn.
- Slice the pepper and chop all the other ingredients and add them to the pan and stir to combine. If all pieces are of similar size they will cook evenly.
- Season with salt and pepper and add the chopped fresh herbs.
- Continue cooking at a low simmer for about 30 minutes so that everything is soft and all the flavours have really come together. You can pour into a dish and cook in the oven if you lilke instead.
- To present in little towers as I have either use presentation rings or just grease a cookie cutter and fill with the hot mixture, pat down so it is quite solid and then slide off the ring carefully.
- Serve with a scattering of the herbs and some crunch fresh bread.
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