Tuesday, 25 February 2014

Zucchetti (Zucchini Spaghetti) with Tuna, Olive and Tomato Sauce

I'm a little bit in love with my Zyliss julienne peeler due to its versatility. I use it for salads, rice paper rolls and now, pasta! Given the glut of zucchini around at the moment, I decided to give zucchetti a shot. It is super easy, incredibly quick to cook, and tastes great! What an easy way to get a serve or two of extra veggies in per day, not to mention the extra nutrients and fibre. A much better alternative to slim pasta any day ( and much cheaper!)

I did not use any spaghetti, just the zucchini as pasta. I think it would be equally as good with 50% spaghetti 50% zucchini, especially for fussy eaters. You also can have the zucchetti raw which tastes great, however I found it harder to eat as you can't twirl it around a fork and the sauce sloshed everywhere.

Zucchetti (Zucchini Spaghetti) with Tuna, Olive and Tomato Sauce
Serves 4

5 anchovies, with oil reserved
1 onion, diced
2 cloves garlic, crushed
2 tbsp balsamic vinegar
1.5kg tomatoes, diced
400g tuna in spring water, drained
20 black olives, pitted and halved
1/2 tsp chilli flakes
4 large zucchini, julienned
Salt & pepper to taste

Heat anchovy oil in a large pan. add onion and sauté until golden. Add garlic and anchovies and cook for 2 minutes. Add balsamic and stir until reduced by half. Add tomatoes, reduce heat and simmer for   1-2hrs, until thick and rich.
Add tuna, olives and chilli flakes then season to taste.

Meanwhile, sauté zucchini in a frypan until softened and some moisture has evaporated. Stir through sauce and serve.

Sarah xx