Zoodles Puttanesca
An anchovy-free version of the Italian classic!
- 1 Tbsp. olive oil
- 2 garlic cloves, smashed
- 1 can diced tomato (45 Oz)
- 1 zucchini, spiralized
- 1 carrot, spiralized
- 1 Tbsp. capers
- 8 pitted Kalamata olives, halved
- ½ tsp. chili flakes
- 1 Tbsp. Yondu
Method
In a pan over medium heat add olive oil and garlic and cook until golden-brown; about 3 minutes.
Turn heat to low, add tomatoes and simmer for around 10 minutes. Then add carrot & zucchini noodles and simmer 5 minutes more.
Turn off the heat and add capers, olives, chili flakes and Yondu. Stir well and serve.
Notes/tips:
To make the sauce for regular pasta, just let the tomato simmer for 15 minutes, and add the rest of the ingredients at the end.
