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.