So this uses courgetti but is packed full of flavour from the anchovies, tomatoes and the garlic flavour comes from the infused olive oil. Serve with lashings of black pepper and grated parmesan. This serves around 2 people.
- 3 small courgettes
- Bunch of spring onion
- Garlic infused olive oil
- Green Pepper
- Tin/Jar of Anchovies
- Tinned Tomato
- Tomato Puree
- Juice and rind of 1 x lemon
- Salt and Pepper
Begin by spiralising the courgette to noodles (I use the smallest blade). Finely slice the green leaves of the spring onion and deseed and finely chop the green pepper.
Put a large frying pan on a medium heat and add a tablespoon of garlic infused olive oil, when the oil is hot add the green pepper and fry until softened (about 5 – 10 minutes). Add lemon zest and the spring onion. Stir fry for a couple of minutes. Drain the anchovies, finely slice and add to the pan and stir fry again, add tinned tomatoes then fill the can around a third full with boiling water swish round to remove any juice and pour in. Add lemon juice, seasoning (be careful with the salt as the anchovies are salty already), tomato puree and stir to combine. Allow to cook through on low for about 10 minutes. When ready to serve stir through the courgette until warmed, just a couple of minutes as you don’t want the water to run out. Serve immediately.
palmernoms 