Zoodles Puttanesca

Zucchini noodles get the simply-wrought but intense flavor POW of puttanesca sauce.

Zoodles alla Puttanesca

Zoodles alla Puttanesca

Simple and satisfying. Happens to be low carb, paleo, gluten, grain and dairy-free, all the dietary superlatives (save for vegan, thanks to the anchovies), but really, it’s all about gorgeous flavors made with nourishing veggies (plus aforementioned anchovies). You can whip the whole thing together in about 20-30 minutes, or you can made the sauce the night before to let (almost) all the ingredients do that magical meddling thing they do, then whip the zucchini noodles together when you reheat the sauce and toss in the parsley. Whatever your fancy, puttanesca is a great vehicle for zoodles – and vice versa.  

 

Zoodles Puttanesca
 
Prep time
Cook time
Total time
 
Puttanesca gets the zoodle treatment.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 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
Instructions
  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.

 

Zucchini Noodles with Puttanesca Sauce

Zucchini Noodles with Puttanesca Sauce

More fun with zucchini noodles:

Shrimp Zoodles Parmesan from Skinnytaste
Zucchini with Tuna and Green Olives from Kalyn’s Kitchen
Pad Thai Zoodles from Steamy Kitchen
Sesame Zoodles from She Wears Many Hats
Lemongrass Chicken and Zoodles from Food Renegade
And an excellent how-to-make from Elana’s Pantry

— posted by Anne

Comments

  1. says

    Thank you! Just finished the last serving, in fact. I wasn’t sure it would hold up as leftovers once the zoodles were mixed in, but sure enough, they were good the next day, too! Just FYI.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: