Puttanesca Recipe with Zucchini Pasta

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.

uttanesca Recipe with Zucchini Pasta
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  • 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


  1. 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.
  2. 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.
  3. 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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