Courgetti Puttanesca: Healthy Comfort Food

I haven't eaten pasta at home in a long time. I've been making a lot of brown rice and quinoa salads lately, which are great, but I've been craving that comforting feeling that only a big bowl of delicious pasta and ragu can give.

I decided to switch things up and make it super low carb and healthy instead, by making courgetti! Or spaghetti made out of courgette.

And it was honestly delicious, even the boyfriend didn't miss pasta. It was warming, delicious but didn't leave me bloated or heavy. Just what I was after!!

Recipe after the jump!


I don't use a spiralizer, I use a julienne peeler. In my opinion, they're much more versatile as I can use it for so many more things and it costs a snip of a spiralizer. The only downside is that you have to mind your fingers as you peel.

I have used a guide amount for the number of courgettes needed, to be honest it really all depends on the size of courgette. I always say though make more than you think you will need as this can be used in the most delicious salads with mashed avocado the next day! See under the recipe for my lunchbox ideas.

Serves 2

4 large courgettes (6 small)
2 cloves garlic, crushed
4 anchovies, chopped
1 tbsp capers
1 tin tomatoes
10 black olives, chopped
1/2 tsp dried chilli (or a fresh chilli)
bunch of parsley, torn

Place the garlic and chilli in a pan with a little olive oil over a low heat for about a minute, making sure the chilli doesn't burn. 

Then add the anchovies and cook for another 30 seconds. Add the olives, capers and tin of tomatoes and let it simmer for about 10 minutes, until the sauce has become nice and thick. 

Now make the courgetti, either using a spiralizer or a julienne peeler. You can heat up the courgette strips in a pan over a low heat with butter, or olive oil it literally will take about 3 minutes, or you can add it to the sauce and stir it all in, which will cook the courgetti too. I prefer coating my courgettes in all the sauce!!

Season with pepper to taste (you won't need salt as anchovies, black olives and capers are all pretty salty!) and sprinkle the parsely on top to serve.

And there you have a delicious bowl of hearty pasta for a cosy night in.

Lunchbox Idea:

If you have any courgetti leftover, I made the best salad the next day by mashing up some avocado, lemon and basil and stirring that through the courgetti, then I added something raw in the form of leaves (rocket, watercress), cucumber and fresh tomatoes, sundries tomatoes and black olives.
Something you can throw all together, and it's so delicious!