Puttanesca-style ribbon courgetti
- 1tbsp rapeseed oil
- 2 cloves garlic, sliced
- 400g tin chopped tomatoes in tomato juice
- 150g pitted black olives, drained and sliced
- 3 large courgettes, spiralised (preferably into thin ribbons, but any courgetti is fine)
- 25g pack basil leaves, picked and torn
Heat ½ the oil in a pan over a medium setting. Add the garlic and fry for 2 mins until it starts to sizzle.
Add the tomatoes and olives to the pan, then simmer for 10 mins, stirring occasionally, until the sauce has reduced slightly.
Meanwhile, heat the rest of the oil in a large frying pan. Add the courgette ribbons and saute for 3-5 mins until softened but still with a little ‘bite’.
Stir the basil into the sauce, reserving a little. Spoon over the courgette ‘pasta’, sprinkle with pepper and the reserved basil, then serve from the frying pan.