4 large zucchini
1 x 400 gram (14 oz) tin crushed tomatoes
2 cloves garlic, peeled and chopped
6 anchovy fillets, chopped
1/2 cup pitted black olives, halved
2 tablespoons capers, rinsed and drained
1/2 teaspoon dried chilli flakes
1/4 cup olive oil
2 tablespoons parsley, finely chopped
Fresh ground black pepper
The ‘noodles’ look just like pasta and absorb the flavour of the sauce. No need to cook them, the heat of the sauce is enough.
Pairs well with …..
Hints and tips:
Serve immediately to avoid the dish becoming soggy and watery.
Shred the zucchini finely on a mandolin or vegetable spiralizer.
In a large fry pan on medium heat, add the olive oil and the anchovies. Cook for 2 -3 minutes breaking up the anchovies into the oil.
Add the garlic, chilli and capers and saute for 1 minute, then add the tomatoes and olives and simmer over low heat, uncovered, for 10 minutes.
Add the parsley and black pepper, stir to combine and turn off heat. Add the shredded zucchini, stir and serve immediately sprinkled with fresh grated Parmesan cheese.