Slice 4 anchovies and 2 cloves of garlic very finely. Sweat them in 4 tbsp olive oil with a pinch of chili flakes till the fish have melted.
In the meantime slice 4 sun-dried tomatoes into strips, hack 12 black olives. Add to the pan with 2 tbsp pine nuts and 3 tsp capers. Warm in 2 mins.
Add 300g courgette pasta for 1 more minute.
Serve with grated Parmesan.
(Another Janneke Vreugdenhil recipe from her Lowcarb Bible)
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