The Disney reference in the title of this week’s dish was just a happy coincidence, I assure you. In fact I didn’t realise I had named a dish after two of the characters in the Pixar film Ratatouille until I was just about to start writing this post….. I’m obviously a little slow on the uptake.
So this week’s recipe is a variation on this recipe. I have changed it up a little, firstly because I tasted it and it needed tweaking and secondly because I don’t like spaghetti… Oh and also because the idea of nutritional yeast creeps me out – but this dish doesn’t need cheese (or any alternative) on top anyway. Who puts cheese on ratatouille??
I’ll preface this recipe with the fact that I don’t like either aubergine or courgette, but G-Man does so I thought I’d go with it.
When I begin a recipe, I always start off by preparing all the veg, chopping it up (as long as it won’t go bad before I get to use it) and measuring out anything I need to so I can be relaxed and chilled when I’m actually doing the cooking.
I chopped up 1 small white onion, 1 small aubergine, courgette and a normal sized pepper. All into small chunks.
I don’t like to use garlic when I can avoid it because, as I’ve mentioned before, we don’t really enjoy the acridity garlic gives, in this household. So when I can, I’ll use garlic oil instead. I heated 1 tbsp of garlic olive oil in my deep frying pan and lightly browned the chopped veg.
Then I added chopped tomatoes (400g can), water (480ml boiled), balsamic vinegar (1 tsp) and then linguine for 2 people (which I snapped in half for easier cooking and eating!)
I brought this to the boil and then letter it simmer for 13 minutes, lightly stirring occasionally (at 10 minutes test the pasta and then add on time in 1 minute increments until the pasta is cooked how you like, if it’s not al dente yet)
The sauce will have thickened and it’ll all come together. Then taste and season. I added pepper, sea salt and a small teaspoon of sugar to help the tomatoes along. Stir, taste and continue to season until it’s perfect.
Take it off the heat and stir in 1 tbsp of chopped fresh basil.
It’s a sloppy dish to eat, this one, so no white shirts to be worn during dinner!
We started eating and felt like something was missing. It needed a flavour a little deeper, so G-Man suggested the Waitrose Balsamic Vinegar glaze we have in the cupboard. It’s very versatile and can be used hot or cold, so we drizzled some over top and WOW was he right. The glaze added just the right amount of sweetness and depth and really complemented the dish.
Clean plates all round! This recipe actually made enough for 3 people, despite it being measured out for two, so I took the leftovers to work one day in the week, and it was just as good the second time around!
I think I’ll definitely be making this again, and it’ll be just as good in the Summer as it has been in the Winter.
Yum yum! 9.5/10 for this recipe even though I don’t usually like aubergine or courgette!