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"Try this Zucchini Puttanesca. Yum! Even yummier Pietra Pura Hyria Primitivo. \nFind it in Pop Up Wine's fabulous range of Red.\nThank you to #donnahaymagazine for this fantastic recipe!\n\nINGREDIENTS\n- 8 CLOVES GARLIC, SKIN ON- 2 LONG RED CHILLIES, HALVED- 2 LEMONS, HALVED- 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL- 600G BABY HEIRLOOM TOMATOES- 1 TEASPOON SEA SALT FLAKES- CRACKED BLACK PEPPER- 1.2KG ZUCCHINI (COURGETTES), SPIRALISED OR THINLY SLICED LENGTHWAYS USING A JULIENNE PEELER- 2 CUPS (300G) MIXED PITTED OLIVES- 100G ANCHOVIES- 1 CUP FLAT-LEAF PARSLEY LEAVES, ROUGHLY CHOPPED\nMETHOD\n\nPreheat oven to 180°C (350°F). Place the garlic, chilli, lemon and half the oil on a large baking tray. Cook for 10 minutes or until the garlic has slightly softened.\nAdd the tomatoes, salt, pepper and remaining oil to the tray and cook for a further 15–20 minutes or until the tomatoes are blistered and soft. Squeeze the garlic from the skins and mash with a fork, discarding the skins. Add the zucchini and olives to the tray, toss to combine and return to the oven for 3 minutes to warm through. Add the anchovies and parsley and toss to combine. Serve.\n\nServes 4"
<https://popupwine.com.sg/blogs/news/what-s-for-a-dinner-tonight-zucchini-puttanesca-with-pietra-pura-hyria-primitivo>