Ratatouille provençale, spaghetti
It's this Niçoise version that I prefer: the one where each vegetable is cooked separately, because their flavour is really preserved. We've added black taggiasche olives for an incomparable flavour. Hot, warm or cold, it's a delicious accompaniment to al dente pasta.
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Ingredients
Portions:
4
100 g
wholegrain durum wheat spaghetti
50 g
aubergine, diced
50 g
courgette, diced
50 g
three-coloured peppers, diced
50 g
onion, chopped
150 g
tomatoes, chopped
20 g
black taggiasche olives
2 tbsp
Casa olive oil
1 tsp
fine salt
0.5 tsp
fine sugar
0.5 tsp
Espelette
0.5 tsp
ground white pepper
5 g
fresh basil, chopped
1 tsp
fresh rosemary, chopped
1 tsp
fresh thyme, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Bring a large pot of salted water to a boil. Add 100 g of wholegrain durum wheat spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a large pan, heat 1 tbsp of Casa olive oil over medium heat. Sauté 50 g of diced aubergine until soft, about 5 minutes. Remove and set aside.
- In the same pan, add another 1 tbsp of Casa olive oil, and sauté 50 g of diced courgette, 50 g of diced three-coloured peppers, and 50 g of chopped onion until soft, about 5 minutes.
- Add 150 g of chopped tomatoes to the pan, along with the cooked aubergine. Season with 1 tsp of fine salt, 0.5 tsp of fine sugar, 0.5 tsp of Espelette, and 0.5 tsp of ground white pepper. Simmer for 10 minutes until the vegetables are tender.
- Stir in 20 g of black taggiasche olives, 5 g of chopped fresh basil, 1 tsp of chopped fresh rosemary, and 1 tsp of chopped fresh thyme. Serve the ratatouille over the cooked spaghetti, hot or warm.