Spag/Courgetti alla Puttanesca – IBS friendly

This recipe is taken and adapted from the Eating Well website: http://www.eatingwell.com/recipe/251029/bucatini-alla-puttanesca

I have taken this Italian dish and given it a little bit of tweaking, not just to make it low FODMAP, but also to add a bit more veg into the mix.

Serves 4 – takes 30 minutes to make – low FODMAP – Gluten Free

Ingredients

4 Anchovy fillets, chopped  –  Olive oil  –  1 tsp Garlic Small handful of chives, chopped  –  2 tins of Cherry tomatoes with their juices  –  Pinch of salt  –  150g Gluten free spaghetti  –  200g Courgette  –  Handful of olives  –  1 tsp Coarsely chopped fresh oregano  –  Feta cheese

Method

Heat up olive oil in a large frying pan or wok. Fry the anchovies and chives for a few minutes. As an option, you could add another type of fish as well, cut into small pieces. Add the tomatoes and salt, and cook for about 20 minutes.

IMG_0607

Spiralise the courgette. Add any left over chunks or shavings to the tomato sauce.

Boil the spaghetti and courgetti together in a large pan for about 10 minutes until cooked.

Add olives and oregano to the sauce. Drain the spaghetti and courgetti and combine it with the sauce. Crumble feta on top to serve.

 

My family loved this dish! Great tasting, easy on the stomach, and made super healthy by replacing half the spaghetti portion with courgetti.

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