Low Carb Spaghetti Puttanesca
Inspired by the classic Italian pasta dish, this low carb take on spaghetti puttanesca utilizes spiralized zucchini in place of traditional spaghetti.Simple yet flavorsome, this is a great
How to Make It
Step 1
Add the zucchini noodles to a large pan with 1 tablespoon of olive oil. Cook gently over a low/medium heat until tender – about 3-4 minutes. Reserve to one side.
Step 2
Heat a tablespoon of olive oil in a large pan over a medium heat. Slice the garlic and add to the pan. Tear in the anchovy fillets and add to the pan along with the capers and olives. Cook gently until the anchovies have dissolved.
Step 3
Dice the tomatoes and add to the pan along with the tomato puree and water. Simmer gently until the tomatoes have broken down – about 5 minutes.
Step 4
Stir the zucchini spaghetti into the pan, coating it in the sauce and warming it through.
Step 5
Sprinkle with parmesan and scatter over fresh basil to serve.
Ingredients
- Zucchini Noodles – 10-½ ounce
- Cherry Tomatoes – 5 cherry
- Anchovy – 3 anchovy
- Garlic – 2 clove
- Olive Oil – 2 tablespoon
- Tomato Puree – 1 tablespoon
- Parmesan Cheese – 1 tablespoon
- Water – 2 tablespoon
- Capers – 1 tbsp, drained
- Basil – 1 tablespoon
- Spices Oregano Dried – 1 tsp, leaves
- Black Olives – ⅓ cup, sliced