Add the pasta to a pan of boiling, salted water and bring to the al dente point in time for Step 4. Reserve a little of the pasta water, drain the spaghetti in a colander, add a knob of butter and keep warm.

Bring the oil to a medium heat in a sauté pan and gently fry the meatballs for 9-11 minutes, turning occasionally.

Add the ratatouille and continue cooking until the ratatouille is heated through, probably a further 5-7 minutes. Add a little of the reserved pasta water if, but only if, the mixture is “running dry”. Slightly moist but not liquidy is the objective. The ingredients should contain enough seasoning.

Put the spaghetti onto a warmed pasta dish and top with with the meatball/ratatouille mixture. Please note that I do not add a Parmesan cheese garnish as I think that it confuses the flavours with this particular dish.