This Sardine Puttanesca recipe is thanks to my colleague and friend Claire who sits next to me in the office. I needed an idea for dinner one night and Claire told me that this recipe was super quick but full of flavour. My twist however is that I add spinach to the sauce and serve the Puttanesca with courgette strips instead of traditional pasta – that way I know I’m getting my greens in too. Since then this has become my go-to recipe when I’m in the mood for pasta but without the grains.
Hint: This recipe is much quicker if you have a spirallo or a mandolin slicer for the courgettes.
- 1 can of tinned tomatoes
- 1 clove of garlic
- 2 tablespoons capers
- 1/2 cup of olives diced
- handfull of spinach
- sea salt to taste
- 2 large courgettes sliced into thin strips or turned into spaghetti strips with a spiralo
- 1 teaspoon of coconut or olive oil