Courgetti noodles with puttanesca sauce

1 HOUR | SERVES 4 | EASY |

LC

The secret to great puttanesca is long and gentle cooking, which makes it perfect for the slow cooker. Don’t be scared of including anchovies in this dish – they melt away into the sauce, leaving an incredible savoury flavour behind. You can use dried or fresh pasta instead of courgetti noodles.

anchovies 8, drained

extra-virgin olive oil 4 tbsp

dried chilli flakes 1 tsp

garlic 4 cloves, crushed

capers 2 tbsp, drained and rinsed

tomato purée 1 heaped tbsp

chopped tomatoes 400g tin

vegetable stock 300ml, just-boiled if cooking on the hob (or 200ml if using the slow cooker)

oregano 3 tbsp of leaves or

1 tbsp dried oregano courgettes 4 large (about 500g), cut with a spiralizer or julienne peeler

black olives 100g, pitted and halved to serve

flat-leaf parsley to serve a handful, chopped

• Heat a large pan over a low heat, then cook the anchovies, 3 tbsp of the oil and the chilli flakes for 3-4 minutes or until the anchovies have almost melted into the oil. Add the garlic and capers, and cook for 3 minutes. Stir through the tomato purée and cook for a couple of minutes, then add the chopped tomatoes, stock and oregano. Bring to a simmer, then put on a lid, leaving a very small gap to allow the sauce to reduce. Cook for 40 minutes before seasoning.

• Heat the remaining tbsp of oil in a large frying pan over a medium heat. Cook the courgette noodles for 1-2 minutes.

• To serve, toss the courgette noodles through the sauce, then finish with the olives and chopped parsley.

SLOW COOKER

Put the anchovies, chilli flakes, garlic, capers, tomato purée, chopped tomatoes, 200ml of stock and oregano into a slow cooker. Stir well, put on the lid and cook on the low setting for 6 hours. Then follow steps 2-3 as above.

PER SERVING 249 KCALS | FAT 19.5G

SATURATES 2.8G | CARBS 9.9G | SUGARS 7.3G

FIBRE 4.6G | PROTEIN 6.3G | SALT 2.1G