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ratatouille puttanesca with fork at side

Ratatouille Puttanesca

Karon Grieve
Rich and tasty, this is an all seasons comfort dish that is easy to make and goes a long way.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course appetisers, breakfast/brunch, lunch, Main Course
Cuisine French, Italian
Servings 2 people
Calories 246 kcal

Ingredients
 

  • 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
Metric - US Customary

Instructions
 

  • 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.

Notes

Use 1 tsp of Gentleman's Relish or 2cm of anchovy paste instead of tinned anchovies.
Serve these either as a starter on their own or with pasta or as a side dish.

Nutrition

Calories: 246kcalCarbohydrates: 26gProtein: 9gFat: 13gSaturated Fat: 3gCholesterol: 12mgSodium: 423mgPotassium: 1215mgFiber: 8gSugar: 15gVitamin A: 4442IUVitamin C: 138mgCalcium: 88mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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