This low carb zucchini recipe is not only gluten free, but also dairy free, egg free, nut free, grain free and banting. Seriously – it doesn’t get a lot easier or healthier than this recipe! I also happen to think that it’s incredibly delicious and I hope you’ll agree!
I love fried capers, if you haven’t tried them you HAVE to. They are amazing, I ended up eating most of them before the dish was finished, oops 😉
350g baby marrow spaghetti
1 tin whole Italian tomatoes
1 bunch fresh basil
5 anchovies (optional)
1 brown onion, chopped
3 garlic cloves, crushed
2-3 red chillies
1 tbsp tomato paste
½ cup white wine
1 tsp xylitol
Preparation 10 minutes
Cooking time 10 minutes
Chop the onion, garlic and chilli in a food processor with the blade attachment. Place a saucepan on high heat and add a splash of olive oil and fry for 3 minutes. Drain the capers and roughly chop half of them (put the other half to the side). Add the capers and anchovies and a bit of their oil. Fry for a further 3 minutes.
Add the tomato paste, xylitol and a good crack of black pepper and fry until beautiful sediment forms in the pan; pour in the wine and boil until slight reduced.
In your processor pour in the tinned tomato and the fresh basil. Chop and pour into the pan, turn down the heat and simmer for 10 minutes.
While the sauce is cooking place a non-stick frying pan on high heat and add a tablespoon of olive oil. Pat the capers dry with some kitchen towel. Once the oil is hot fry the capers until crispy (about 3-5 minutes) shaking them often.
Once the sauce has finished cooking place the zoodles into the pan, put the lid on and cook for 3 minutes. Sprinkle the crispy capers on top and enjoy.