Start by mincing the garlic. Add 1 tbsp of olive oil to a large saucepan on a low heat along with 1 tsp of red pepper flakes. Make sure the heat isn’t too high or you’ll burn the garlic and that is NOT good.

After gently frying for a few minutes, add your chopped tomatoes to the pan and increase the heat to medium. Use your spatula to break up the pieces to start the saucy process going.

Meanwhile, boil your kettle and add the spaghetti to salted water. Set your timer to the packet time minus 2 minutes.

At this stage, add your capers and olives to your tomato sauce. I also threw in ½ tbsp of the caper brine for additional saltiness but this is optional!

Whilst everything is simmering away, spiralise your courgettes so they’re ready to throw into the sauce.

When your pasta timer goes off, use your tongs to transfer the spaghetti into the sauce, along with a mug of pasta water (or two- depending on how saucy it looks). Throw in the courgettie at this stage too so it softens a little bit. I don’t like to overcook it though as you want to keep a lot of the volume that the courgette provides.

Stir everything to combine and taste to see if you need to add any salt & pepper. I topped with some fresh basil which works amazingly but you could also top with fresh parsley. Delish!!