Courgette Linguini with Bean and Tomato Sauce

Ingredients

• 4 large courgettes
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• ½ small red chilli, finely chopped
• 1 tbsp capers, rinsed
• 40g black olives , pitted and chopped
• ½ x 400g tin cannellini beans, drained and rinsed
• 400g tin chopped tomatoes
• 2 tbsp tomato puree
• 10g flat leaf parsley, finely chopped

Method

1. Set a large pan of water on the hob to boil.
2. Prepare the courgette linguini by peeling lengthways with a julienne peeler to create long thin strips then set aside.
3. In a large, non-stick, deep-sided frying pan, heat the oil over a medium heat and add the garlic. Cook very gently so as not to burn or discolour the garlic.
4. Add the chilli, capers and olives, cooking for one minute.
5. Add the cannellini beans, chopped tomatoes and tomato purée, cook for another five minutes then take off the heat and stir through the parsley.
6. Place the courgette linguini in the pan of water and boil for 30 seconds then drain.
7. Put the drained courgettes into two bowls and top each with the bean and tomato sauce.