SPIRALISED COURGETTE PUTTANESCA

A little modern take on the classic Italian pasta puttanesca, omitting the pasta and replacing it with spiralised courgettes. If you don’t have a spiraliser, you can cut ribbons instead using a peeler.

SERVES 2

Preparation time: 25 minutes | Cooking time: 15 minutes

• 3 courgettes, spiralised or cut into ribbons

• 4 anchovies

• 1 can of tuna, drained

• 2 cloves of garlic, crushed

• 3 tsp capers

• 1 tbsp pitted black olives, sliced

• ½ tsp chilli flakes

• 1 tin of tomatoes

• Olive oil

• Parmesan to serve

1. Add a generous amount of olive oil to a large frying pan, then add the crushed garlic and anchovies. Heat until the anchovies melt a bit.

2. Add a sprinkle of chilli flakes and continue to cook for another minute.

3. Add the black olives, tuna and capers to the pan, stir through and cook for a further minute.

4. Now add the tinned tomatoes.

5. Let the dish simmer, stirring now and then for a few minutes, until slightly reduced.

6. Add the spiralised courgettes to the sauce, and stir to coat with the sauce.

7. Remove from the heat and serve with some fresh Parmesan.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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