Serves: 4

Preparation:  10 minutes

Cooking Time: 25 minutes

Category: Vegetarian / Pasta

Plan:  Prepare freshly on the day

Difficulty:  Easy

Course: Main

Cuisine: English/Mediterranean

Veggie Spaghetti Puttanesca



This is a Guest Recipe courtesy of BBC Good Food

Ingredients

• 2 tablespoons olive oil
• 320g courgettes, grated
• 3 garlic cloves, minced
• 400g can chopped tomatoes
• 2 tablespoons tomato purée
• 1 teaspoon balsamic vinegar
• 2 tablespoons capers, drained
• 1 teaspoon vegetable bouillon powder
• 8 Kalamata olives, stoned, and halved
• 300g spaghetti
• 15g flat-leaf parsley
• 40g Vegetarian Italian hard cheese, grated (or Pecorino if you prefer)

Method

1. Heat the oil in a saucepan and fry onions for five minutes.
   
   
2. Add Courgettes, garlic and cook for three minutes.
   
   
3. Stir in tomatoes, can of water, tomatoes purée, vinegar, capers, bouillon and olives then simmer, uncovered for 15 minutes.
   
   
4. Meanwhile bring a large pan of salted water to the boil.   Cook spaghetti following pack instructions, drain and toss with sauce and parsley.
   
   
5. Serve with scattered grated cheese.