Paleo Pasta Recipe: Courgetti with Vegan Puttanesca Sauce
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Indulge in a somewhat tangy, salty, and gorgeously tomato filled Paleo pasta recipe. Quick and easy to make it's perfect for all of the family.
  • 6 courgettes (ends trimmed)
  • 3 tbsp olive oil
  • ½ large onion (minced)
  • 2 garlic cloves (minced)
  • ½ tsp fine Himalayan pink salt (if coarse grind)
  • 1 tsp dried Italian herbs (optional)
  • ½ tsp chilli flakes (optional)
  • 2 tbsp tomato paste
  • 400g tinned plum tomatoes
  • ½ tin pitted good quality black olives (rinsed and sliced)
  • 2.5 tbsp capers (rinsed)
  • 1 tbsp organic red wine vinegar
  • 1 tbsp coconut sugar
  • 15g fresh basil or flat leaf parsley (roughly chopped)
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  1. Start by spiralising your courgettes using the medium thickness blade that came with your spiraliser. Set aside into a bowl and cover until needed.
  2. Mince ½ an onion and 2 garlic cloves in your food processor. Heat a large frying pan on a medium to low heat, add your olive oil and throw in the minced onion and garlic. Fry until the onions begin to soften a little.
  3. Next add in your Himalayan pink salt, dried Italian herbs, chilli flakes, tomato paste, and stir. Cook for another minute before adding the remaining ingredients - all except for the fresh basil.
  4. Simmer for a further 5-8 minutes until the liquid in the sauce begins to evaporate. Remove from the heat and stir in your courgetti and fresh herbs.
  5. Serve into bowls, top with your favourite toppings or just leave as it is!
Recipe by Greens of the Stone Age at