This is a recipe for a delicious and tasteful puttanesca sauce served with zoodles. The sauce is really easy to make and comes together in just 15 minutes. But the longer you cook it the better it gets! This dish is both gluten free and low carb.
I guess most people love a good pasta sauce? Well, I don’t know if I can say that I do actually. Im very particular when comes too sauces. I don’t like heavy sauces that make you feel like you’ve hit a wall after eating it. So I almost never cook sauces based on heavy cream or even a carbonara (no I know it’s not made using heavy cream). I always go for tomat based sauces. I mean nothing beats a good, flavorful, warm and rich tomato sauce. And there are so many different once to make that you never get tired of them. This time I made a heavenly delicious puttanesca sauce. A puttanesca sauce is warm, comforting, with salty flavors coming from olives, capers and anchovies and quite fragrant from the garlic. It a perfect sauce to make in a really big batch and eat throughout the week, since it’s both suited for a quick and tasty weekday meal or a cozy weekend dinner. As you might know, Im not a big fan of pasta so I made it with zoodles instead. But you can of course serve it with regular or gluten free pasta if you prefer.
A few tips:
- Make sure to fry the garlic and chili on medium heat for a few minutes, so that the flavor really comes through. Don’t rush with adding the rest of the ingredients too soon.
- I like to slice the olives and not have whole ones in my sauce. But you can add whole ones if you prefer it better.
- Use a high quality tomato sauce. This makes the biggest difference and will really affect how your sauce tastes when done.
- The same goes for the cherry tomatoes, don’t buy the cheap ones that have no taste.
- This sauce is ready in only 15 minutes, but it gets better the longer you let it shimmer on the stove. Preferably up to one hour if you have time.
- This sauce can be divided into portion sizes and stored in the freezer. Freeze it with out zoodles or pasta. Take one portion out and let it thaw over night, then reheat preferably in a pan for a few minutes. Add zoodles or pasta when ready to eat.
Ingredients for this Puttanesca with Zoodles:
- Red chili
- Black olives
- Tomato sauce
- Cherry tomatoes
Other recipes you might like:
- Zucchini Pappardelle with Tomato & Vegetable Sauce
- Zucchini Carpaccio
- Quinoa Stuffed Bell Peppers (Gluten Free & Vegan)
- Vegan Zucchini Ricotta Rolls (Gluten, Dairy, Gran Free, Low Carb)
Puttanesca with Zoodles (Gluten, Dairy, Grain Free & Low Carb)
- 2 Garlic cloves minced
- 1/2-1 Red chili finely chopped
- 10-15 Black Olives pitted and divided in two
- 4 Anchove fillets chopped
- 3 tbsp Capers
- 1 can (400g) Tomato sauce
- 10 Cherry tomatoes
- Parsley, to garnish
- 1 Zucchini (can be replaced by pasta) spiralized
- Preheat a nonstick pan over medium heat.
- Add the minced garlic and chopped chili, fry for a few minutes until it starts to soften and get a little browned.
- Add capers, anchoves and tomato sauce and cherry tomatoes and let it shimmer for 10-15 minutes.
- Add the zucchini or past to the sauce and mix until well incorporated.
- Serve and garnish with chopped parsley.