When you feel like pasta but don’t want the calories…
The food scene today is all about healthy eating, losing weight and looking good. Fad diets such as Paleo, Ducan, GM, etc…etc…seem to guarantee weight loss by becoming a part of our everyday lifestyle. Despite these claims few of us are able to see these diets through to the end. The burning question is why do so many diets fail?
I am no expert on diets or the causes for their failure. My theory is simple and twofold: If you feel like it you should eat it – but in moderation! If you know its bad for you – find a healthy substitute!
Its amazing what a world of difference staying away from processed foods and eating in moderation can make to your life. Today’s recipe is all about fresh healthy ingredients, it steers clear from any processed food and you can eat it to your heart’s content. Its Zucchetti!! Yep you heard that right, its like spaghetti but made from zucchini.
The sauce is a fiery and full of flavour Puttanesca! This is the perfect choice of sauce for the Indian palate, which loves hot, sour, sweet and spicy flavours. The sauce is flavoured with rosemary and accented with capers and olives. Perfect with a chilled, crisp Pinot Grigio on a hot summers day and just by itself on a bed of Zucchetti on a cold winters night!
Ingredients: 14 Cooking time: 15 minutes
- Four to five zucchini
- One onion, finely sliced
- Five to six garlic pods, chopped
- Five to six red chillies, chopped
- One can of crushed tomatoes
- 10 to 12 pitted kalamata olives, chopped
- Two teaspoons of capers
- One teaspoon of dried rosemary leaves
- 1.5 teaspoon cracked pepper
- One teaspoon sugar
- Salt to season
- Three tablespoons of extra virgin olive oil
- Two tablespoons of goats cheese, crumbled (optional)
- Handful of fresh baby rocket (optional)
To make Zucchetti – wash the zucchini and cut the ends. Using a serrated peeler, peel the zucchini lengthwise. If you have any fancy gadgets that help you achieve the same result, please use them. When using the peeler, you may not be able to peel all of the zucchini. Don’t stress, simply chop the leftover zucchini as I did and use it in the sauce. This gives the dish another textural twist and of course no wastage!
To make the Puttanesca – Heat three tablespoons of extra virgin olive oil in a pan. Add sliced onions and cook until translucent. Now add chilli and garlic, cook for two minutes.
Once the onion mix is cooked, add capers, olives and leftover chopped zucchini. Give all the ingredients a good stir so the spicy garlicky flavour coats them all. Cook for five minutes on a medium heat.
Now add crushed tomatoes, followed by rosemary leaves and cracked pepper. Season the sauce with salt and a teaspoon of sugar (the sugar balances the acidity in the tomatoes). Cover the pan with a lid and let the sauce simmer on a medium heat for seven to ten minutes.
Add Zuccheti and using a pair of tongs gently toss it in the sauce. Cook for two to three minutes until slightly soft.
Zuccheti Puttanesca is ready to serve! Garnish with crumbled goats cheese and baby rocket. Enjoy this lip smackingly delicious dish guilt free!!!