This low calorie, carb free supper is a little taste of Italy on this chilly February evening. The recipe only takes 15 minutes to whip up and should satisfy the hungriest of appetites.
Ingredients for two people:
- 3 courgettes
- 2 cloves of garlic
- 1 chilli
- a dessertspoon of capers
- roughly 15 olives
- 3 anchovy fillets
- 6 tomatoes
- squirt of tomato puree
- fresh basil
Chop up the garlic, anchovies and chilli and gently cook in some olive oil until the anchovies have melted and the garlic is just turning golden brown.
Chop up the tomatoes into smallish chunks and bung these in the pan with a squirt of tomato puree and about half a cup of water. Leave this to reduce for 10 minutes, adding more water if it starts looking dry.
Roughly chop the capers and olives and throw them in the pan. Using your spiraliser create your courgetti. We use this one which is fine for small numbers, but for bigger numbers you might be better of with the Hemsley+Hemsley one.
Combine the courgetti with the sauce and let it soften a bit. Top with fresh basil and a grating of parmesan. Num num numma.