Pasta Puttanesca

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Pasta puttanesca is a briny, salty, uber-flavorsome pasta dish which “ladies of the night” used to make using the non-perishable food they had in their cupboards. It’s generally made with spaghetti, but of course we cannot even think about that. However, we can use zucchini noodles. In my opinion, the best part about puttanesca is the sauce anyway…so we’re not really losing out at all.

  • Serves: 5
  • Time: approximately 30 minutes
  • Calories: 142
  • Total carbs: 13.9 grams
  • Net carbs: 9.7 grams
  • Fat: 7.3 grams
  • Protein: 3.6 grams


  • 8 large zucchinis
  • 2 Tbsp olive oil
  • 8 canned anchovies
  • 20 black olives, chopped
  • 4 Tbsp capers
  • 4 garlic cloves, finely chopped
  • 2 cups crushed tomatoes
  • 1 tsp chili flakes
  • Salt and pepper

How to make:

  1. Use a spiralizer or some pretty great knife skills to turn your zucchinis into noodles around the shape and size of spaghetti
  2. Place the zucchini noodles into a microwave-safe bowl and microwave on high for 3 minutes, set aside
  3. Drizzle the olive oil into a large saute pan and place over a medium-high heat
  4. Add the anchovies, olives, capers and garlic to the oil and crush the anchovies with a wooden spoon, allow everything to cook together for a few minutes
  5. Add the tomatoes, chili, salt and pepper and stir to combine, allow the tomatoes to heat and simmer
  6. Add the zucchini noodles and stir to coat them in luscious tomatoes and briny flavor
  7. Serve right away!


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