If you love pasta, try this carb-free option that tastes even better than the real thing! You can also use carb-free noodles such as Slendier instead of zucchini/courgettes, although the latter taste better for this recipe!
3 courgettes (zucchini)
Anchovies (you wont taste them, they just give a salty richness to the dish)
2 cloves of garlic
Handful of capers
Handful of pitted black olives
Carton of chopped tomatoes
Olive oil or flavourless Coconut oil
Heat up a deep frypan or wok, then turn down to medium heat. Add oil to coat the bottom, add 2 crushed cloves of garlic and 3-4 anchovies. When the anchovies start to disintegrate and the garlic browns and softens, add sprinkle of chilli flakes, then chopped black olives and capers. Stir it around for a while, then add the tomatoes.
When the flavours are piping hot, toss in the spiralled courgettes, that you have cut with a vegetable spiraller. Don’t leave them in too long, or they will soften too much and liquify. Just toss them for a couple of minutes until hot, and remove from pan. Sprinkle with parmesan. Delicious!