/getattachment/d49c3df9-e167-4eb5-8247-8bcafa8517c1/Zucchini-Puttanesca-Pasta.aspx

Zucchini Puttanesca Pasta Recipe

It’s healthy, delicious and so simple. Change the shape of your veggies and enjoy a hearty satisfying meal.

Difficulty

Prep Time

15 minutes

Cooking Time

20 minutes

Serves

4-6

Print Recipe

Recipe Ingredients

30ml SPAR olive oil
1 SPAR Freshline onion, chopped
4 SPAR Freshline cloves of garlic, crushed
3 – 4 anchovy fillets
A handful of capers
125ml SPAR calamata olives, pitted and chopped
10ml chilli flakes
2 x 410g tin SPAR diced tomatoes
6 SPAR Freshline zucchini (courgette), baby marrow or 500g SPAR Freshline baby marrow spirals
30ml SPAR olive oil (extra)
SPAR Marksbury Select Parmigiano Reggiano 24 months

Heat the olive oil, just enough to coat the bottom of your pan. Add the onion, crushed garlic and 3 or 4 anchovies.
The anchovies should start to disintegrate in the oil and the garlic gently brown and soften.
Add the capers, olives and chilli flakes and fry for a minute. Add the tinned tomatoes. Let it all bubble away, stirring occasionally for a few mins. Put on one side to cool. If using a spiralizer or a mandolin attachment, cut your courgettes into ribbons.
Heat the extra olive oil in a separate pan and toss the baby marrow curls in it, stir frying them quickly so they soften but don’t go limp.
Toss the sauce through the baby marrow pasta. Sprinkle with Parmesan cheese and serve.

Don’t be put off by the anchovy in this recipe. They just add a salty taste and depth to the sauce but is not fishy at all.