Spaghetti Alla Puttanesca. (translation: spaghetti a la whore)

This is one of my favorite recipes from Rosie Londoner. And I love using my spiralizer any chance I get. No carb pasta dishes are the greatest !

Spaghetti alla puttanesca is an old school Italian recipe translated as “spaghetti a la whore”. It’s been around forever. People argue about where the name came from; my favorite explanation is that it was popularized by prostitutes and mistresses making it for their clients as a midnight snack, as all of the ingredients are pantry staples (no need to pop out for fresh ingredients). Some claim it’s simply a miss pronunciation from the Italian word for “garbage”… slightly less romantic! (says Rosie)

To serve 2 you’ll need:

3 courgettes (zucchini)

Anchovies (you wont taste them, they just give a salty richness to the dish)

2 cloves of garlic

Handful of capers

Handful of pitted black olives

Chilli flakes

Tin of tomatoes

Olive oil

Parmesan

Get a pan nice and hot, then turn down to a medium heat.

Add a generous glug of olive oil, enough to coat the bottom. Crush two cloves of garlic into the oil. Add three or four anchovies.

The anchovies should start to disintegrate in the oil and the garlic gently brown and soften. Add a sprinkle of chilli flakes to the sizzling oil. Roughly chop up your black olives and capers and add them too. Give it all a good stir around and fry for a minute. Then add your tomatoes. Let it all bubble away, stirring now and then for a few mins. Then put on one side to cool. Using a spiralizer or a funny mandolin attachment cut your courgettes into ribbons.

Toss the sauce through your Zoodles. And serve with some fresh Parmesan!!!!!

This will be the perfect Sunday night dinner!

Xo,

Sam