Zoodles PuttanescaAn 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
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.
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.