If you don’t want the carbs or gluten of pasta you can make it with zucchini as I did, or try it with spaghetti squash. Be sure to make more than you need, it makes great leftovers. I think if you make it with zucchini you might not even have to reheat the leftovers, just eat it like a salad. Of course your taste may be different than mine so try it first but have a microwave at the ready just in case.
This dish seems special enough to serve to company. Have you thought about inviting some friends over for a mid-week meal. What a nice way to give them a night off form cooking during the week. Maybe they’ll return the favor some day. Besides, it’s fun.
|Zucchini Spaghetti alla puttanesca|
3 zucchini, cut into ribbons
1/2 tsp Anchovy paste
2 cloves of garlic, minced
1 Handful of capers
1 Handful of pitted Kalamata olives, roughly chopped
pinch of Chili flakes
1 - 2 oz sun-dried tomatoes, roughly chopped
1 14oz can of diced tomatoes
Parmesan cheese, grated
Heat a heavy, large skillet over high heat, reduce the heat to medium and add a good splash of olive oil. Toss in the garlic and sauté for a minute, add the anchovy paste, stir then add the chili flakes and stir again. Next add the capers and olives, stir and let them all fry for a minute or two then add the can of tomatoes and heat through.
Once the sauce is heated, quickly mix in the zucchini and remove from the heat. You want to just warm the zucchini, not cook it. Serve in pasta bowls with parmesan cheese topping.
Check out the gallery page - Future Relics Gallery by Lori Buff