Monday, 18 January 2016

Spiralizer Week: Day One: Puttanesca Sauce

My middle sister gave me a Spiralizer for Christmas, so I decided that this week would be Spiralizer Week, and every day I would do a different recipe from a beginner's Spiralizer recipe blog: a nice way to ease back from all-salads into slightly more filling food, while hopefully still shedding a few Christmas pounds. We started off well with this "spaghetti" alla puttanesca. You could, of course, make it with normal pasta, and it might fill you up for a little longer.

  • 1 clove of garlic
  • 2-3 anchovy fillets
  • 400g can of chopped tomatoes
  • 1 tbsp capers, chopped if they are large
  • salt and pepper, to taste
  • 2-3 tbsp chopped parsley
  • 1/4 cup sliced olives
  • 1 tsp chilli flakes (optional)
  • 2 zucchini, spiralized into thin noodles

Crush the garlic into a frying pan with a little oil (use olive, or if you prefer, anchovy oil from the jar) and snip in the anchovy fillets, then fry over a low heat until the anchovy has dissolved and the garlic has softened. Pour in the tin of tomatoes and add the parsley, capers and olives; season with chilli flakes, if using, or black pepper. Simmer for about 10-15 minutes or until liquid from the sauce has completely evaporated.

Once the sauce is dry, add the zucchini noodles, and cook until they have *just* softened and enough water has come out to make the sauce a little liquid. Stop cooking immediately and serve the noodles with the sauce.

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