Ever heard of Spaghetti Puttanesca? The beautiful combination of rich, sweet tomato flavours with salty ingredients balances out the pasta dish perfectly. Although this Italian classic uses anchovies to bring you a salty sea flavour, I’ve replaced them with capers.
Is there something more comforting than a warm, rich pasta dish?
- 250 g wholewheat spaghetti
- 2 courgettes spiralised
- 4 garlic cloves
- 1 medium onion
- 1 fresh tomato
- 150 g Kalamata olives
- 3 tbsp capers
- 1 tsp chilli flakes
- 800 g tomato sauce
- tomate triturado
- Fresh basil
- Fresh parsley
- Sea salt
- Black pepper
- Olive oil
- Boil the pasta over a medium heat.
- Drizzle olive oil on the base of a separate large pan. Finely dice the onion and garlic into very small pieces and add to the pan to cook over a medium heat and stir continuously.
- Once the onion and garlic have softened (this will only take a minute or two), lower the heat and add a chopped up fresh tomato. Leave the ingredients to stew and the tomato to purée, stirring once in a while so that it doesn’t burn. Next, add in the chilli flakes and capers, stirring everything together so that the chilli lightly fries and the capers release their saltiness, then pour in the tomato sauce.
- At this point add the olives (make sure the stones are removed), spiralise your courgette and add this to the pan too. (If you don’t have a spiraliser then thinly cut the courgettes into thin strips.)
- Season to taste with salt and black pepper. Finely chop down a handful of basil and parsley and add this to the saucepan. Stir everything together and leave over a medium heat for 4 – 5 minutes to combine the flavours.
- If you see the sauce is reducing too much, add a spoonful of the pasta water to the sauce. Drain the pasta, and either add this to the saucepan and stir everything together, or alternatively serve the pasta and cover with generous servings of the sauce on top.