Courgettini puttanesca

SERVES 2

4 anchovies, drained and chopped 1 garlic clove, crushed 2 tbsp olive oil ¼ - ½ tsp chilli flakes 200g tinned chopped tomatoes 2 tbsp capers, rinsed 50g pitted black olives, sliced 1 tsp dried oregano 1 large courgette (200g) spiralised

• CALORIES 160 • PROTEIN 4g • FAT 15g• FIBRE 2g • CARBS 4g

FRY the anchovies, garlic and chilli in the oil for 2-3 mins, press the anchovies against the pan with a wooden spoon to form a paste. Add the tomatoes, capers and olives and cook gently for 20-30 mins without a lid. Five mins before the sauce is ready, steam, boil or microwave the courgette for 2-3 mins and serve with the sauce on top along with a light salad.