When you look at the ingredients list for Pasta Puttanesca, it’s really difficult to fully appreciate how much flavour this simple little dish has.
I’ve used spiralised courgette (zucchini) here, but you could also use butternut squash, sprinkled with a little salt and left to sit for 10 mins, so it softens. If you’re doing that version, make sure you don’t add extra salt when adding the remaining ingredients.
I’ve also given you the recipe for a really cool and very quick macadamia parmesan, which goes so well on this dish.
There’s extra points for you for making a red grape kombucha or kefir to go with this.
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Pasta Puttanesca
A simple recipe with a ton of flavour
Nutrition (For one serving)
Calories: 507.2kcalCarbohydrates: 32.81gProtein: 12.91gFat: 40.61gSaturated Fat: 5.83gSodium: 2345.64mgPotassium: 1839.46mgFiber: 12.22gSugar: 17.26gVitamin A: 4257.3IUVitamin C: 117.39mgCalcium: 144.36mgIron: 4.49mg
Ingredients
Main
- 2 courgettes medium size, spiralised
- 2 tbsp olive oil
- 1 tsp lemon juice
- 1 clove garlic crushed
- 2 tomatoes medium size, diced small
- 1 tsp red chili flakes crushed
- 10 black olives
- 2 tbsp capers
- 1/2 tsp black pepper ground
- 2 tbsp parsley flat leaf
- 3 tbsp sea veg salad
- 1/4 tsp salt
Macadamia Parmesan
- 5 macadamias
- 1 tbsp nutritional yeast
- 1/4 tsp salt
Instructions
- Grate the macadamias on a fine grater (I use a microplane) and then mix in the nutritional yeast and salt by hand.
- Combine all ingredients in a bowl and serve immediately.
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