Alive and Cooking

Zuccheccine Puttanesca

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(Serves 1-2)

3 zucchini, shaved into long ribbons using a vegetable peeler
50g butter
4 anchovies
2 small red chillies, finely chopped (use only 1 if you don’t like it too hot)
1 clove of garlic, finely chopped
¼ bunch continental parsley, roughly chopped
1½ tbsp extra virgin olive oil


Heat a wide pan with oil and butter.
As the butter is melting down, add the anchovies and mash down with a spoon and fry for a minute.

Add all the zucchini strips, stir and cover with a lid for a minute.

Add the chilli and garlic and fry for a further 1-2 minutes.

Stir through the parsley and serve.

Zuccheccine Puttanesca