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 can cannellini beans, drained and rinsed
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 10g flat leaf parsley, finely chopped

Method

1. Prepare the courgette linguini by peeling lengthways with a julienne peeler to create long thin strips then set aside.
2. Heat a large, deep-sided frying pan over a medium heat. Add the oil and heat for 30 seconds. Add the garlic and cook for 1-2 minutes to soften but not colour.
3. Add the chilli, capers and olives. Cook for 1 minute.
4. Stir in the chopped tomatoes and tomato purée. Simmer for 10 minutes.
5. Add the cannellini beans and cook for 4-5 minutes to heat through. If the sauce has reduced too much, add a splash of water.
6. Remove from the heat and stir through the parsley.
7. Meanwhile, bring a large pan of water to the boil on a medium-high heat.
8. Place the courgette linguini in the pan of water and cook for 60 seconds. Remove from the pan and drain well.
9. Split the courgette linguini between 2 bowls and top with the sauce. Serve immediately.