Ingredients
2 cans of Calvo salmon in brine
2 small zucchini with few seeds
200g tomato sauce
1 spring onion
3 cloves of garlic
3-4 anchovy fillets
1 fresh red chili pepper
1 tbsp capers
Pitted black olives
½ tsp dried oregano
Pepper
2 small zucchini with few seeds
200g tomato sauce
1 spring onion
3 cloves of garlic
3-4 anchovy fillets
1 fresh red chili pepper
1 tbsp capers
Pitted black olives
½ tsp dried oregano
Pepper
Preparation
30 minutes
Wash the courgettes and peel them using a vegetable peeler; then, placing one strip on top of the others, cut them into strips about 0.5 mm thick with a knife, and set aside.
Chop the spring onion and garlic, place in a frying pan and fry gently in a little olive oil; once softened, add the anchovies and leave to simmer until they are incorporated into the mixture, Add the capers, the finely sliced chilli and the olives; sauté for a few seconds, then add the tomato, oregano and Calvo plain salmon in its own juice; season with salt and pepper, fry for a few minutes and add the courgette noodles; mix well, leave for a minute and serve.
Share this recipeExplore Our Recipes
Quick and easy recipes to savour what truly matters.
