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Putanesca Sauce with Zoodles

March 19, 2017

 

 

The finished product: Putanesca Sauce with Zoodles (this is a recipe adapted from Donna Hay).

 

INGREDIENTS:

Olive oil
Lemon, quartered 
6-8 garlic cloves, skin on
4 chillies, whole
700g (roughly 4 cups) cherry tomatoes, whole
Salt and pepper
1 - 1/2 cups olives
Handful of basil, lemon thyme and parsley each
1kg (2lbs) zucchini, made into noodles

 

METHOD:

Preheat oven to 180C/360F. Place lemon, garlic and chillies an a roasting pan, cover with olive oil and place in oven for ten minutes.

 

Remove and add tomatoes and more olive oil if needed to the pan. Place back in oven for 20-30 minutes. Remove once again.

 

Carefully push the garlic out of its skin and discard, then add zoodles, olives, thyme and basil to the pan. Stir well and place in oven for an additional 5 minutes or until cooked through.

 

Remove from oven, add salt and pepper, stir and taste. Top with parsley (and parmesan cheese if desired).

 

Enjoy - N x

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