Courgetti with omega 3 ‘scorched’ tomato sauce

This recipe is a quick way of getting that lovely roasted tomato taste in half the time! Adding anchovies to the sauce is really just for seasoning, don’t worry it won’t be overly fishy, plus think of all those lovely anti-inflammatory omega 3 fats you only get with oily fish!

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Servings
servings
Ingredients
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
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Instructions
  1. Use a spiralizer to spiral your courgette into ‘courgetti’, if you don’t have one of these, you can use a julienne peeler to get long thin strips instead, and if you don’t have one of those, slice finely by hand or use a regular peeler to get slivers! Place in a bowl lined with kitchen roll to absorb any excess moisture.
  2. Heat a large non-stick pan on hot then tip in the tomatoes and leave for 2 minutes until scorched underneath, we’re going for a smoky flavour here! Shake the pan until about half the tomatoes’ surface is scorched.
  3. Turn the heat right down, add a splash of water and let it bubble fiercely until it subsides.
  4. Then roughly crush most of the tomatoes with a fork and add the garlic, anchovies and olive oil.
  5. Stir well to combine, then simmer gently for 5-8 minutes until the tomatoes turn into a thick sauce.
  6. If you’re using a chilli, add it now and season with salt and pepper to taste then stir through the oregano.
  7. Then add the courgetti to the sauce and mix well to coat, after a couple more minutes to ensure heated through you can serve.
  8. Divide into bowls and garnish with fresh basil and the pine nuts, top with the parmesan if you wish.
Recipe Notes

Tip – when mixing the courgetti with the sauce, a good old wooden spoon doesn’t really do the job so try using salad servers!

Want more recipes? See all our anti-inflammatory dinner recipes


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