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Ratatouille Puttanesca

Rich and tasty, this is an all seasons comfort dish that is easy to make and goes a long way.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: savoury
Servings: 2
Author: Karon


  • 1 small onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 small courgette
  • 1 red pepper
  • 2 tablespoons olives
  • 1 teaspoon capers
  • 2 tinned anchovies or 2cm/1" anchovy paste
  • 4 cm/2" piece of chorizo sausage
  • 4 ripe tomatoes
  • 2 tablespoons antipasti aubergines from jar
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine
  • 1 teaspoon fresh thyme
  • 1 teaspoon 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.