Thursday, 2 February 2017

Spiralised zucchini puttanesca.

For those of us trying to find alternatives to pasta, a spiraliser, which looks a bit like a giant serrated pencil sharpener and shreds chunks of veg into wonderful strands of ‘vegetti’, has become one of the must-have pieces of kitchen equipment.

4 anchovies, from a jar or tin, drained and chopped
1 garlic clove, crushed
¼-½ tsp chilli flakes or fresh chilli, deseeded and finely diced
2 tbsp olive oil
200 g tinned chopped tomatoes
2 tbsp capers, rinsed
50 g pitted black olives, sliced
1 tsp dried oregano
1 large zucchini (about 200g), spiralised
Over a gentle heat, fry the anchovies, garlic and chilli in the oil for 2-3 minutes. Press the anchovies against the pan with a wooden spoon to form a paste. Then add the tomatoes, capers, olives and oregano, and cook gently for 20-30 minutes without a lid.

About 5 minutes before the sauce is ready, steam, microwave or boil the spiralised zucchini for 2-3 minutes, so that it is still slightly al dente.

Serve the sauce on top of the spiralised zucchini along with a light salad.
Other spaghetti alternatives:
- Konjac-based low-carb noodles.

- Finely sliced cabbage, steamed or boiled green beans, shredded lengthwise (available in some supermarkets, frozen is fine).

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