Zoodles Puttanesca
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Puttanesca gets the zoodle treatment.
  • 2 tablespoons olive oil
  • 1 large red onion (I like red for this), diced
  • 4-5 cloves garlic, minced
  • 6 anchovy filets, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • ½ teaspoon red pepper flakes
  • 1 14 ounce can diced tomatoes, drained
  • 1 14 ounce can tomato sauce
  • ½ cup black olives, roughly chopped
  • 3 tablespoons capers
  • 1 teaspoon salt, plus more to taste
  • fresh black pepper to taste
  • 2 large zucchini or summer squash
  • ¼ cup fresh parsley, chopped
  1. The usual kickoff: Heat the olive oil in a large skillet over medium high, add the diced onions, and saute until soft and translucent; about 5 minutes. Add garlic and chopped anchovies, mashing the anchovies a bit as you go, and saute another few minutes.
  2. Incorporate the tomato paste, oregano and red pepper flakes, mixing paste well with the vegetables and allowing it to brown a bit. Add diced tomatoes and sauce, bring to a boil and then reduce to a simmer. Let cook for 15 minutes, stirring occasionally.
  3. Add chopped olives and capers, salt and pepper then taste for seasoning.
  4. At this point you can store the sauce for the next day, or proceed with the zoodling immediately, Use your spiralizer according to its directions, then add the zoodles to the skillet and toss. Cook for several minutes, until zoodles are juuuust tender.
  5. Stir in the parsley, saving a bit to sprinkle over the top of each plate as you serve.
Recipe by Healthy Family Recipes at http://www.apronstringsblog.com/whole-30-zoodles-puttanesca-low-carb-paleo/