Zucchini Spaghetti Puttanesca

Zucchini "Spaghetti" Puttanesca

This is a great dish for summer zucchini but I like to make now because the flavors are robust and satisfying any time of year. Also it is a gluten free vegan dish.

3 anchovy filets

3 heaping tbsp large capers, rinsed, drained and patted dry

4 tbsp good quality extra virgin olive oil

2 garlic cloves, smashed

20 pitted Kalamata olives, sliced in half length-wise

2 large zucchinis, julienned with a mandoline or sliced very thinly to resemble spaghetti

2-3 Plum tomatoes, cored and diced; use flesh only 

Juice from 1/2 lemon

Generous pinch red pepper flakes

Salt and freshly ground black pepper to taste

Parmesan Reggiano cheese or Piave, grated to taste

Place anchovies, garlic and lemon juice in a mortar and pestle or a very small food processor and blend until smooth but still ever so slightly chunky; add this mixture to zucchini "spaghetti" with the olives, capers and pinch of red pepper flakes. Quickly and gently toss all ingredients, season to taste and serve immediately or zucchini will start creating liquid and wilt. Arrange on a plate and use as much freshly grated Parmesan Reggiano or Piave cheese on top as you like. Enjoy!