Puttanesca courgetti with brown rice

Serves: 2

Prep Time: 25 mins


  • ½ cup brown rice
  • 1 carton passata (roughly 500g)
  • 3 courgettes
  • 1 tin anchovies (roughly 50g, try and look for “wild-caught” and in extra virgin olive oil)
  • 1 large clove of garlic, grated or chopped
  • 2 tbs drained capers
  • 1/3 cup black olives, destoned and quartered
  • 2 cups cherry tomatoes (roughly 200g)

I wasn’t really sure what I created when I made this (and I’m still not), but it’s pretty goddam delicious. It was one of those times when you go to the supermarket hoping to be inspired, and then you’re just… not. Perhaps I should no longer be surprised by the lack of inspiration jumping from the anodyne aisles of my nearest Sainsbury’s local, but just in case you have found yourself in a similar position then this should help.

I was keen to get using my sprialiser, (as it had been a while) so that was my starting point, and as it looks kinda like spaghetti I thought I’d try passata as a base for the sauce. From there I added a handful of old favourite ingredients that work soooo well in tomato sauces and finally, I wanted it to be extra filling so I added some brown rice to bulk it out and bring a nutty earthiness to the dish.

I don’t usually share my first time recipe experiments, but this one is very special so I had to…I hope you enjoy it too.


  1. Place your brown rice on to cook for the allotted time as this always seems to be the thing that takes the longest to cook.
  2. Place your oven on at 200C.
  3. Wash your cherry tomatoes, then prick them with a knife so that they don’t explode while they are roasting. Place them in the oven with a little olive oil (1 tsp), salt and pepper to roast for about 10-15 minutes until they are soft.
  4. White the tomatoes are roasting make your courgetti using your spirlaiser. If you don’t have one then you should definitely think of getting one! (I use this one)
  5. Remove the tomatoes from the oven and set aside.
  6. In a separate pan, or wok, on a high heat begin to cook the courgetti until they have softened.
  7. Place the drained anchovies into a separate frying pan, on a medium heat and cook until they have melted into a paste. Add the crushed garlic into the pan with the anchovies and continue to cook for 3 minutes. Then add in the anchovy and garlic paste, coating the cougetti with it.
  8. Use a wooden spoon to crush the cherry tomatoes and release the liquid. Then add this into the pan with the courgetti, followed by the olives and capers. Bring this all to the boil then allow to simmer for 10 minutes.
  9. Drain the brown rice when it’s cooked and stir in with the courgetti mix just before serving. Yum!

Puttanesca courgetti with brown rice Jennifer Medhurst 2

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