The Gold Coast Bulletin

EASY TWIST

Twirl your fork around this fresh spring pasta that’s ready in 17 minutes or less

-

LINGUINE WITH NO-COOK PUTTANESCA SAUCE

SERVES: 4

● 150g dried linguine

● 250g packet zucchini spaghetti

● 4 (about 500g) fresh tomatoes, finely chopped

● 60g (1/4 cup) semi-dried tomatoes, finely chopped

● 2 garlic cloves, crushed

● 60g (1⁄3 cup) chopped Sicilian olives

● 3 anchovies, chopped

● 1 long fresh red chilli, deseeded, chopped

● 1/4 cup chopped fresh basil leaves, plus extra leaves, to serve

● 2 tbsp extra virgin olive oil

● Finely grated parmesan, to serve

METHOD

1. Cook the pasta in a large saucepan of salted boiling water, following the packet directions, until al dente. Add zucchini for the last 30 seconds of cooking time. Drain and return to pan.

2. Meanwhile, combine the fresh tomato, semi-dried tomato, garlic, olives, anchovies, chilli, basil and oil in a large bowl. Season. Add to pasta mixture and toss to combine. Top with parmesan and extra basil leaves.

Recipe: Kerrie Ray Photo: Chris L Jones

 ??  ?? TIP: Find ready-made zucchini spaghetti in the chilled section of the supermarke­t, or use a spiraliser to make your own.
TIP: Find ready-made zucchini spaghetti in the chilled section of the supermarke­t, or use a spiraliser to make your own.

Newspapers in English

Newspapers from Australia