This super quick courgetti puttanesca (zucchini noodles) is the healthy version of spaghetti. Low in carbs and super tasty especially when served with this robust and flavour-packed puttanesca sauce.
Whether you call them courgettes or zucchini these veggies make the best low carb version of spaghetti. With my courgetti puttanesca, you can have all the flavours of that Italian classic spaghetti puttanesca but with none of the guilt. Now that’s what I call a result!
Anyway, this is a super healthy way to eat lots of veggies in a meal that looks like you’re eating traditional pasta puttanesca but with a fraction of the calories and carbs. This is the Mediterranean diet at it’s best!
At last you will get a chance to utilise that spiralizer to make your courgette/zucchini ‘pasta’.
Spiralizers come in all shapes and sizes from seriously expensive countertop machines to very cheap and simple hand held pieces.
Having used both I personally prefer my little handheld spiralizer for making my courgetti because it is so quick and easy to use with minimal fuss and clean-up afterwards.
Your courgetti puttanesca needs a sauce and this isn’t even a proper sauce really. I’ve used the classic ingredients for Italian puttanesca sauce but in their purest form. Just the veggies. Oh and anchovies.
Capers, olives, tomatoes and garlic.
The herbs and spices – chilli flakes for a kick of heat. Dried oregano (better flavour than fresh oregano) and fresh basil leaves to finish things off.
Now the anchovies. Don’t recoil in horror, adding anchovies to a dish enhances the flavours and does not cause your cooking to taste remotely fishy I can assure you. The anchovies simply melt and ramp up all the other goodies in your recipe.
You can also use Gentleman’s Relish (anchovy butter spread) here instead. And guess what folks, I show you how to make Gentleman’s Relish right here on Larder Love. Actually, I make this condiment all the time as I use it a lot in cooking.
How to make this
Simply heat olive oil in a pan and saute all the ingredients apart from your zucchini noodles, parmesan and basil leaves.
Now add the courgette and a little water and cook for a further 5 minutes.
Serve with grated parmesan, lots of freshly ground black pepper and some torn basil leaves.
This is real fast food at it’s best and a one=pot meal so less clean up too!
Looking for other quick and easy main meals? Then check these out before you go
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Courgetti/Zucchini Noodles Puttanesca
- 2 courgettes
- 2 tbsp olive oil
- 6 baby tomatoes
- 1 tsp dried oregano
- 1 clove garlic crushed
- 2 anchovies chopped
- 1 tbsp capers
- 1/4 tsp dried chilli flakes
- 2 tbsp black olives
- 1 tbsp basil leaves
- 1 tsp parmesan
- Use a spiralizer to make the courgetti spirals
- Heat oil in a large pan and add the garlic, oregano, tomatoes, anchovies (or Gentleman's relish), capers, chilli flakes and olives and cook for 5 minutes
- Add a tablespoon of water and toss in the courgetti/zucchini noodles
- Cook for a further 5 minutes
- Tip on to a plate and top with a few torn basil leaves , some salt and pepper to taste and some parmesan shavings