Zucchini spaghetti puttanesca

Zucchini spaghetti puttanesca

Zucchini spaghetti puttanesca

I love this dish – all those earthy, pungent, salty flavours.

This makes for a super-quick and easy lunch or supper,  a true chop, chuck, stir and serve job, ready in under half an hour if you play your cards right.

Add to that the ease, convenience, and flavour of zucchini / courgette spaghetti, and you’re on a real winner.


 

Ingredients

  • A good bowlful of zucchini / courgette spaghetti. I prepared the ones I used for this particular meal with my new Westmark Spiromat.
  • ½ a red onion, finely chopped
  • 4 cloves of garlic, minced
  • 10 green olives, pitted and roughly chopped
  • 10 black olives, pitted and roughly chopped
  • 50g of anchovy fillets, chopped
  • 2 tbsp capers
  • 1 tsp Herbes De Provence
  • 1 tsp smoked Spanish paprika
  • fresh lemon juice
  • Hot chilli flakes
  • Black pepper

Method

  • Heat 2 tbsp of olive oil over medium-low heat in a non-stick frying pan.
  • Gently fry the onion until starting to soften, about 5 minutes or so.
  • Add the anchovies, and fry for a further 5 minutes.
  • Add the garlic, and continue to fry for a further 5 minutes.
  • Add the Herbes De Provence and the smoked Spanish paprika. Fry for a further 2 or 3 minutes, adding a little water to the pan if things start to stick.
  • Add the olives and capers to the pan. Mix well, and cook for 5 minutes or so.
  • Serve over the zucchini spaghetti, dressing with black pepper, hot chilli flakes, and fresh lemon juice to taste.
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