The courgette pasta, courgette cut into long spaghetti strands (you do need a spiral slicer/spiralizer), is wonderful when combined with a flavoursome sauce. This anchovy sauce is both salty and sharp in taste, the perfect addition to this dish!

4 anchovies (tinned)
1 onion, chopped
1 tbsp tomato puree
Chili flakes
2 tbsp olive oil
2 tbsp capers

400 g chopped tomatoes
200 ml black olives, chopped

A handful of dry roasted pecans, pine nuts and pistachio nuts
Parmesan cheese, grated

5 courgettes, spiralized

1. On medium heat, fry the anchovies and onion in the oil
2. Add the tomato puree and chili flakes. Let cook 1-2 minutes
3. Add the capers and cook another minute
4. Add tomatoes and olives.
5. Let simmer 5-10 minutes
6. In a dry frying pan, toast the nuts, then add them to the anchovy mix.
7. Using a spiralizer, create spaghetti looking strands from the courgette.
8. Fry the courgette a few minutes on high heat.
9. Serve with some Parmesan cheese.