Zucchini ‘Spaghetti’ with Puttanesca Sauce (serves 4)

Puttanesca Sauce is one of the spicier Italian pasta sauces. It contains lots of lovely Mediterranean ingredients – tomatoes, black olives, garlic, anchovies and capers. Red pepper flakes provide the heat. Using zucchini ‘spaghetti’ makes it a really healthy dish (take 4 zucchini, spiralise, pour over boiling water and cook for just a minute or two – you want them ‘al dente’)

1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 really large cloves of garlic – grated
1 tbsp. double concentrated tomato paste
1 x 28 oz. can of diced tomatoes (I used Muir Glen organic fire roasted tomatoes)
12 black olives (not from a can) – quartered
2 tbsp. capers
4 anchovy fillets (the salted kind) – cut into small pieces
1 tsp. red pepper flakes
Juice of 1/2 a lemon

Heat the oil in a cast iron casserole dish and when sizzling add the onion and let soften and brown, then add the garlic and cook for a few more minutes before adding the tomato paste. Mix together well.
Add the tomatoes, olives, capers, anchovies and red pepper flakes.
Bring to a boil, turn down heat and simmer for 20 minutes.
Add lemon juice at the end before serving.


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