About
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 lunch when you are short of time!
Ingredients
- 10 ½ ounce zucchini noodles
- 5 cherry cherry tomatoes
- 3 anchovy anchovy
- 2 clove garlic
- 2 tablespoon olive oil
- 1 tablespoon tomato puree
- 1 tablespoon parmesan cheese
- 2 tablespoon water
- 1 tbsp, drained capers
- 1 tablespoon basil
- 1 tsp, leaves spices oregano dried
- ⅓ cup, sliced black olives
Instructions
- 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.
- 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.
- 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.
- Stir the zucchini spaghetti into the pan, coating it in the sauce and warming it through.
- Sprinkle with parmesan and scatter over fresh basil to serve.
Nutrition Facts
- Servings: 2
- Calories: 208.4kcal (per serving)
- Fat: 17.5g (per serving)
- Carbs: 10.0g (per serving)
- Protein: 5.5g (per serving)
