Cooking for the Sensitive Gut by Dr Joana Ransley

Author:Dr Joana Ransley
Language: eng
Format: epub
ISBN: 9781910904671
Publisher: Pavilion Books
Published: 2015-11-02T05:00:00+00:00

TRY THIS:

• Substitute any white fish, such as hake, halibut or cod.

• Use sliced new potatoes rather than floury potatoes.

Courgetti with puttanesca sauce

This dish is so quick to prepare and has such piquant, salty, gutsy flavours. The puttanesca sauce is mixed with courgetti, made by spiralizing courgette to make long strips that look like spaghetti. (If you don’t have a spiralizer, you can create a similar effect with a julienne peeler or a regular potato peeler.)

Most people can tolerate 75 g/3 oz/1½ cups of cooked spaghetti in a sitting. If this is not enough to satisfy hunger, it can be mixed with a portion of buckwheat or rice noodles. They both taste good with Italian flavours, even though they aren’t usually associated with them.

SERVES 4

Hands-on time 10 minutes

Cooking time 10 minutes

2 courgettes (zucchini), ends cut off, halved

2 tbsp olive oil

1 garlic clove, sliced

150 g/5 oz/1 cup spaghetti, buckwheat or rice noodles

8 anchovy fillets, roughly chopped

150 g/5 oz/scant 1 cup pitted black olives, roughly chopped

1 tbsp capers, rinsed and roughly chopped

1 large beef tomato (beefsteak tomato), chopped

freshly ground black pepper

60 g/2 oz/⅔ cup Parmesan cheese, finely grated

a few basil leaves, to serve

Using a spiralizer or julienne cutter, make long strips from the courgette. This is the courgetti.

Drizzle the base of a large non-stick saucepan with olive oil and gently fry the garlic until it begins to brown. Remove the garlic from the oil and discard.

Add the courgetti to the saucepan and cook gently in the garlic-infused oil for 5 minutes.

At this point, cook the spaghetti or noodles according to the packet instructions.

Add the anchovies, olives, capers and tomato to the courgetti, increase the heat a little and cook for a further 5 minutes.

Drain the pasta, reserving a little of the cooking water, and mix with the courgetti and sauce. Add a little of the cooking water to loosen the sauce a little if you need to. Taste the sauce, adjust the seasoning with pepper if required, and scatter with the Parmesan and torn basil leaves.

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