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 🙂