Made with anchovies, capers, garlic, and black olives simmered in a rich tomato sauce, this Zucchini Pasta Puttanesca packs bold flavors and a deliciously powerful aroma.
For those of you who have never tried spaghetti alla puttanesca before, you’re in for a flavorful surprise! This aromatic pasta recipe is known for its strong flavor – definitely not a meal for those who prefer more subtle dishes. But if you’re like me and you enjoy food with plenty of character, then I know you’ll love pasta puttanesca.
Instead of using wheat pasta, we’re making a lighter version of this traditional dish by substituting in zucchini noodles. Since zucchini has a neutral taste, it soaks up the flavor profile of the anchovies, capers, garlic, black olives, and tomato sauce.
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Start off by sautéing the garlic and anchovies. Once the garlic has turned golden, add the red pepper flakes, capers, and olives, then sauté for a little longer. Add the chopped roma tomatoes and their juices, and then reduce the heat and bring to a simmer for approximately 10 minutes. Finally, add in the zucchini noodles and cook for a couple of minutes until the noodles are tender. Be careful not to overcook the zoodles, as they’ll get soggy. Divide evenly between bowls, garnish with fresh parsley and enjoy!
Tip: Given that the ingredients are already fairly salty in nature, I recommend that you start off with less anchovies and add more according to taste. For more kick, you can also add some freshly ground black pepper.
One-Pan Zucchini Pasta Puttanesca Recipe
One-Pan Zucchini Pasta Puttanesca Recipe
Felicia LimTools
- Large skillet
Ingredients
- 2 large zucchini, spiralized or julienned into thin noodles
- 6 T extra virgin olive oil
- 4 large garlic cloves, minced
- 6 anchovy fillets, finely chopped
- 1 t red pepper flakes
- ¼ cup capers, drained
- ¼ cup pitted black olives, sliced
- 1 cup whole peeled roma tomatoes, roughly chopped
- Fresh parsley, for garnish
Instructions
- Heat up the olive oil in a large skillet over medium heat and sauté the garlic, chopped anchovies, and red pepper flakes. Cook for a few minutes until the garlic is lightly golden and fragrant (about 2 to 3 minutes).
- Add the capers and sliced olives, and stir to combine.
- Add in the chopped roma tomatoes and their juices and stir to combine. Bring heat down to low, and bring to a bare simmer for 10 minutes.
- Add the zucchini noodles and mix well to combine, until zucchini noodles are tender.
- Divide the zucchini spaghetti puttanesca evenly into two bowls, and then garnish with fresh parsley.
(You’ll Also Love: Pasta Carbonara Recipe with Light Zucchini Noodles)
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