Puttanesca sauce is full of flavor from the olives and capers, which makes it the perfect sauce for low carb zucchini noodles. This recipe is perfect for those following the Specific Carbohydrate Diet, easy to digest, but filling and delicious.
Learn more about the Specific Carbohydrate Diet here.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
- Cook Time
- Prep Time
- 4 - 6Servings
- 2 pints grape tomatoes
- Kosher salt
- Freshly ground black pepper
- 6 anchovy filets, finely minced
- ½ teaspoon crushed red chiles
- 4 garlic cloves, grated on a microplane
- 1 cup Kalamata olives, pitted and chopped
- ⅓ cup capers
- ¼ cup chopped flat-leaf parsley
- Garnish: grated Parmesan cheese (optional)
1. Preheat oven to 350°F. Toss tomatoes with evoo and salt and pepper. Roast tomatoes in preheated oven until blistered, about 15 minutes, tomatoes will crack and blister and become delicious and gooey.
2. In a large sauté pan, lightly coated with evoo, melt anchovies with chiles, (anchovies will literally “melt” in hot oil and leave behind a nutty, savory flavor). Add garlic, olives, capers, and zucchini noodles. Toss together.
3. Add roasted tomatoes, parsley, and a good glug of evoo.
1. Line a baking sheet several layers of paper towels.
2. Spread zucchini noodles on prepared sheet and allow to drain and dry out a bit for 2 hours.
3. Heat a large sauté pan, generously coated with evoo, over medium heat.
4. Saute zucchini “noodles”, in batches, for just a minute or 2 to heat and lightly caramelize each batch. Be sure to season with salt and pepper.
5. Toss zucchini with Puttanesca relish and serve.
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