Courgette & tomato ragù

Courgette & tomato ragù

Ragù di zucchine e pomodoro

By
From
Tuscany
Serves
6
Photographer
Helen Cathcart

This delicately flavoured dish is a little like a French ratatouille. It is best made with summer produce to really appreciate the flavours. I like to eat it in a bowl for a quick lunch or serve it as a side dish for grilled meats. If you leave out the cheese it is lovely with grilled fish, too. Alternatively, add a poached egg and call it breakfast, or stir in some hot pasta shells and it will be a perfect pasta sauce. It keeps well for a couple of days in the fridge and is easily warmed through on the hob or in the microwave, making it a perfect lunchtime meal.

Ingredients

Quantity Ingredient
6 tablespoons extra-virgin olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and lightly crushed
350g courgettes, sliced into rounds
salt
freshly ground black pepper
200g ripe, flavourful tomatoes, cut into 1 cm cubes
125g mozzarella, roughly torn
15g parsley, roughly chopped
15g basil leaves, roughly torn

Method

  1. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and garlic and fry for about 10 minutes until the onion is translucent. Add the diced courgettes to the pan, season with salt and pepper, and toss through. Cook the courgettes for a few minutes, stirring frequently, until they start to become golden. Stir in the tomatoes and cook for a couple of minutes until they have just begun to soften and the courgettes are al dente. Serve straight away while the courgettes and tomatoes are still steaming hot, topped with the mozzarella and herbs.
Tags:
Italy
Italian
Caldesi
Tuscany
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