Dean Edwards’ Ratatouille Linguine
Recipes

Dean Edwards’ Ratatouille Linguine

This recipe was seen on the recent myLakeland Live – An introduction to Knife Skills with Dean Edwards. Whilst the...

Ingredients

For the linguine

  • 3 tbsp olive oil 
  • 1/2 medium, approx. 150g aubergine, diced 
  • 1 green pepper, diced 
  • 150g cherry tomatoes, halved 
  • 1 red onion, diced 
  • 3 cloves garlic, minced 
  • 2 tbsp fresh thyme leaves, picked 
  • 2 heaped tbsp tomato purée 
  • 150ml white wine 
  • 280g linguine pasta 
  • A small portion parmesan cheese, for serving 
  • A small portion fresh basil, for serving 

For the pineapple salsa

  • 1/2 small pineapple, peeled and finely diced 
  • 1 red onion, very finely diced 
  • 1/2 red chilli, desseded and very finel diced 
  • 3 tbsp fresh coriander, chopped 
  • 1 juice of lime 
  • 30ml olive oil 

Method

  1. Cook the vegetables in a large pan along with some oil and salt and pepper until softened and stirring occasionally. This will take approx. 10 minutes. Add in the garlic and thyme then cook for a further 3 minutes. Pour in the wine and reduce by half then stir through the puree. Cook for a further 2 minutes then add some pasta water to let down the sauce.
  2. Meanwhile cook the pasta to the packet’s instructions, drain but reserve some of the cooking liquid for the ratatouille, toss through the ratatouille before serving with a grating of Parmesan and some fresh basil.
  3. As an added bonus in the knife skills class, Dean showed us some trickier cuts with more challenging fruit and vegetables which he then created a salsa with. Why not enjoy with tortillas on movie night! For the Lakeland Pineapple Salsa:
  4. To make the salsa, place the diced pineapple, onion, chilli and coriander in a bowl then dress with the lime juice and olive oil, season with salt and pepper. Leave to stand for 10 minutes to let the flavours develop.