Spiralized Pasta with Butternut Squash

A spiralizer take on our family favourite! Learning from my previous spiralizer experiences, I cooked the sauce until it was completely dry, in a frying pan that seemed way too big for it. I spiralized three courgettes on the tagliatelle setting, and added them once the sauce was dry. After a few minutes, they suddenly collapsed and let out all of their water, which rehydrated the sauce enough to coat the "pasta". I served it immediately, topped with grated parmesan, and the whole meal was fantastic!

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.

Ingredients

• 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

Method

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.