Puttanesca style ribbon courgetti

Puttanesca-style ribbon courgetti

The rich, rustic tomato and olive sauce is the perfect topping for the fresh veg ‘pasta’

, 28 May 2020

(14 votes)

Puttanesca-style ribbon courgetti
  • 20 Mins

  • Serves: 4

Nutritional Info
Each 223g serving contains
  • Energy

    513KJ

    123KCAL

    6%
  • Fat

    8.5g

    med

    12%
  • Saturates

    1.1g

    low

    6%
  • Sugars

    4.9g

    low

    5%
  • Salt

    0.96g

    med

    16%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 230kJ/55kcal.
Ingredients
  • 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
Method
  • 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.