ZUCCHINI PUTTANESCA

INGREGIENTS

  • 8 CLOVES GARLIC, SKIN ON
  • 2 LONG RED CHILLIES, HALVED
  • 2 LEMONS, HALVED
  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • 600G BABY HEIRLOOM TOMATOES
  • 1 TEASPOON SEA SALT FLAKES
  • CRACKED BLACK PEPPER
  • 1.2KG ZUCCHINI (COURGETTES), SPIRALISED OR THINLY SLICED LENGTHWAYS USING A JULIENNE PEELER
  • 2 CUPS (300G) MIXED PITTED OLIVES
  • 100G ANCHOVIES
  • 1 CUP FLAT-LEAF PARSLEY LEAVES, ROUGHLY CHOPPED

METHOD

  1. Preheat oven to 180°C (350°F). Place the garlic, chilli, lemon and half the oil on a large baking tray. Cook for 10 minutes or until the garlic has slightly softened.
  2. Add the tomatoes, salt, pepper and remaining oil to the tray and cook for a further 15–20 minutes or until the tomatoes are blistered and soft. Squeeze the garlic from the skins and mash with a fork, discarding the skins. Add the zucchini and olives to the tray, toss to combine and return to the oven for 3 minutes to warm through. Add the anchovies and parsley and toss to combine. Serve. Serves 4.

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