Vegetable Pasta Puttanesca


This thick, spicy sauce is hearty enough that it really makes raw zucchini noodles transform into something more substantial.  This is a nice alternative to starchy traditional noodles, and I love the saltiness of the capers and kalamata olives in the sauce.  It totally negates any need to add sweetener to the tomatoes.

I start with raw zucchini noodles.  I use the Vegetti, which is actually kind of fun.  It spiralizes almost the entire squash without much waste.  It’s also really easy.


The sauce starts with onion and garlic bathed in a liberal amount of olive oil and cooked over low heat until soft, golden and fragrant.  Then I add a can of very good whole tomatoes, crushing them with my bare hands before they plop into the sauce.


Capers, kalamata olives and anchovies (optional) add incredible depth of flavor and savory saltiness.  This sauce simmers for 30-40 min, until your mouth is watering from the fragrance.


To serve, simply spoon over the raw noodles.  Or, if you prefer a more tender ribbon of zucchini pasta, add the noodles to the sauce and let simmer 5 min before serving.  Either way is delicious!


Vegetable Pasta Puttanesca

1 zucchini, spiralized

1/4 c. olive oil

1/2 an onion, diced

2-3 cloves garlic, minced

1 28 oz can whole tomatoes and juice, crushed

1 T. tomato paste

1 T. capers

1/2 c. kalamata olives, pitted and halved

8 anchovy fillets, diced (optional)

1/4 t. red pepper flakes


Spiralize the zucchini and set aside.  In a pan, add the onions and garlic to the olive oil.  Cook over medium-low heat until golden and soft.

Add the tomato paste and canned whole tomatoes.  Increase heat to medium.  Add capers, olives, anchovies and red pepper flakes.  Reduce to a simmer and let the flavors merge as the sauce thickens for 30-40 min.

Serve over the raw noodles or add the noodles to the sauce and cook for 5 min more.



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