Puttanesca with Zucchini Noodles

Puttanesca with Zucchini Noodles

Before cutting out wheat, puttanesca was one of my favorite pasta dishes. Shame I only recently thought of making it with zucchini noodles! This is a quick and tasty dish and between the olives, coconut oil and walnuts, it includes a good amount of healthy fat.


1 medium zucchini

3/4 cup cherry or grape tomatoes, halved

About 12 Kalamata olives, pitted and sliced/halved

10-12 sun-dried cherry tomatoes

1/3 cup chopped walnuts

1 tablespoon capers, rinsed thoroughly

2 cloves garlic, sliced thin or minced

3 anchovy filets

2 tablespoons coconut oil

Dried chili pepper to season, approximately 1/4 tsp. if you like it spicy, otherwise a pinch.

Teaspoon fresh Italian parsley, chopped


Julienne the zucchini- using a julienne peeler is a time saver!

Heat up about the coconut oil in a large saucepan. Add the garlic and cook until beginning to brown.

Add the tomatoes and cook until they begin to wrinkle/soften.

Add the olives, capers, sun-dried cherry tomatoes, walnuts, chili peppers, and anchovies.  Allow to cook for about 3-5 minutes.

Add the zucchini noodles and gently toss with the other ingredients, using a fork and spoon (as you would toss a salad). The noodles should be lightly covered in  the oils and juices from the tomatoes. Allow to cook until the zucchini noodles soften. Plate, add a bit of the parsley, and enjoy!

**I made the above for a quick lunch. The ingredients made about 1.5 servings.


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