The Spiralized Kitchen: Transform Your Vegetables into Fresh and Surprising Meals by Leslie Bilderback

Author:Leslie Bilderback [Bilderback, Leslie]
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2015-03-02T22:00:00+00:00

VARIATION

Harissa: If you like heat, try a dash or two of harissa. This North African hot chile condiment would make a great finish to this dish. (See the recipe for homemade harissa here.)

Zucchini Pasta with Puttanesca Sauce

MAKES ABOUT 2 SERVINGS

This salty dish is named for the Italian ladies of the night, who either made this dish frequently to entice customers, or because its ingredients are all precooked and canned, making the dish easy to whip up in between… er… jobs.

Ingredients

3 large zucchini squash

2 tablespoons olive oil

2 cloves garlic, minced

1 2-ounce can anchovy filets, roughly chopped

1 cup kalamata olives, pitted and roughly chopped

1 tablespoon capers

1 12-ounce can crushed tomatoes

¼ cup fresh basil leaves, cut in chiffonade

Method

1. Spiralize zucchini into thick shreds using the larger holes. Set aside.

2. Heat olive oil in a large sauté pan over medium heat. Add garlic and cook until barely brown, about 1 minute. Add anchovies, olives, capers, and cook, stirring, for 1 minute.

3. Add tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add zucchini and cook, tossing to coat zucchini with sauce, until tender. Serve hot sprinkled with chiffonade of basil.

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