Pasta Puttanesca with zucchini noodles
Serving Size: 4
Ingredients
- 1/4 cup extra virgin olive oil
- 1 cup finely chopped sweet onions
- 6 cloves garlic, minced
- 4 medium tomatoes, chopped (I use sweet campari or cherry tomatoes)
- 1 cup pitted Kalamata olives
- 2 tablespoons tomato paste
- 2 tablespoons capers, drained
- 2 tablespoons minced anchovy fillets (come on you can do it! Flavor!)
- 1/2 teaspoon dried crushed basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt
- 4 cups Zoodles (directions below)
- Fresh basil leaves for garnish
- Fresh shrimp (optional)
- 2 medium zucchini
Instructions
- Heat the oil in a large pot over medium heat. Add onions and saute until softened and lightly carmelized, about 5-6 minutes.
- Add the garlic and cook for 2 minutes.
- Add the remaining ingredients, except the noodles, and simmer until sauce has thickened and slightly reduced, about 15 minutes.
- Adjust the seasoning to taste, then add the prepared noodles to the pan and toss for 1 minute. Divide among four serving bowls and garnish with fresh basil leaves.
Zoodles
- Preheat oven to 250 degrees. Place a paper towel on a rimmed baking sheet.
- Cut the ends off the zucchini. Using a spiral slicer, swirl the zucchini into long, thin noodle like strips.
- Spread out the zucchini noodles on the paper towel on baking sheet and bake for 20 minutes.
- Remove from the oven and serve immediately.
Notes
I love using the zucchini noodles instead of pasta.
I cooked the zucchini while the sauce was simmering. Then served the sauce on top of the zoodles. We added blackened shrimp cooked on our cooktop in a cast iron skillet. Delish!
By KathyMillerTime
Adapted from Maria Emmerich, The 30 Day Ketogenic Cleanse