Puttanesca Recipe with Zucchini Pasta

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A lusty Puttanesca recipe, this tomato sauce is full-bodied and incredibly flavorful. It’s delicious over zucchini pasta and perfect for a simple Meatless Monday dinner. Leftovers are amazing, by the way.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 1x

Ingredients

4 spiralized zucchini noodles
3 tablespoons extra virgin olive oil
8 cloves garlic (minced)
1 small jar (1.5 ounces anchovy fillets, drained)
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1 pound grape tomatoes (sliced in half)
3/4 cup kalamata olives (chopped)
1/4 cup capers
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
1 can (14 ounces diced tomatoes, drained)
1 cup chopped parsley
Grated zest of one lemon

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Instructions

Bring a large pot of salted water to a boil. Add zucchini noodles and cook for about 2 minutes, until just tender. Drain and set zucchini noodles aside.
Heat the oil in a large saucepan over medium heat. Add the garlic, anchovies, onion and carrots. Cook for 5 to 6 minutes. Add the grape tomatoes, olives, capers, oregano and red pepper flakes. Cook for 15 minutes.
Stir in the canned diced tomatoes and cook for 5 minutes. Add the parsley and lemon zest; cook until parsley is just wilted. Serve over zucchini noodles.

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Find it online: https://cleancuisine.com/puttanesca-recipe-with-zucchini-pasta/

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Puttanesca Recipe with Zucchini Pasta

Ingredients

Instructions