Hi Friends today we will discuss about Linguini Ratatouille Recipe. Ratatouille is a dish from the Provence region of France made with eggplant, tomatoes, onions, ringer peppers, zucchini, garlic, and herbs in olive oil. Its name is a blend of the French word “rata” meaning a stew with entire pieces and the action word “touiller” which means to mix, toss, or blend.
Linguini Ratatouille Recipe is rich and delightful. It has a delicious flavor and freshness from the tomatoes, pleasantness from the onions and bell peppers, and a practically velvety note from the zucchini and eggplant, adjusted by the savory garlic and herbs.
This Linguini Ratatouille Recipe gained international fame because of the animated movie “Ratatouille”. It’s exact origin is debated, but it’s believed to date back to the 18th century. It’s a wonderful way to enjoy the rich and diverse flavors of the Mediterranean in a single, satisfying dish.
Let’s dig into the recipe…………
Ingredients : Linguini Ratatouille Recipe
- 1 2/3 cups crushed tomatoes in thick puree
- 3/4 pound linguine
- 1 small eggplant , cut into 1/2-inch dice
- 1/2 cup plus 2 tablespoons thin-sliced basil leaves
- 3 tablespoons olive oil
- 1 onion, cut into thin slices
- 1 green or red bell pepper, cut into 1/2-inch dice
- 1 1/4 teaspoons salt
- 2 teaspoons wine vinegar
- 3 cloves garlic, chopped
- 1 zucchini (about 1/2 pound), cut into 1/2-inch dice
- 1/2 teaspoon fresh-ground black pepper
Instructions : Linguini Ratatouille Recipe
- In a large pan, heat the oil over moderate intensity. Add the onion and bell pepper and cook, mixing periodically, until the onion is soft and translucent, around 5 minutes.
- Add the eggplant, zucchini, garlic, salt, and black pepper. Decrease the intensity to respectably low and cook covered for 15 minutes, mixing occasionally.
- Add the tomatoes and simmer, covered, blending occasionally, until the vegetables are delicate and tender, around 10 minutes. Stir in the vinegar.
- In an pot of boiling, salted water, cook the linguine until cooked perfectly, around 10 to 12 minutes.
- Hold around 1/2 cup of the pasta-cooking water. Strain the pasta and toss with the vegetables and 1/2 cup basil.
- Add some of the reserved pasta-cooking water, if the pasta seems too dry.
- Garnish with basil and serve hot.
- Try to chop the vegetables uniformly to ensure even cooking.
- Ratatouille often tastes even better the next day as the flavors meld together, so don’t hesitate to make extra.
- Some chefs prefer to make the Linguini Ratatouille Recipe with a base first and then serve it with linguini, allowing for individual customization.