This zoodles recipe is my low carb take on the Italian restaurant favorite Pasta alla Puttanesca using zucchini pasta instead of spaghetti! Tossed with sauteed tomatoes, garlic, olives, capers and basil, this dish is ready in 25 minutes!
Before we talk about this zoodles recipe, tell me, have you heard of pasta alla puttanesca before? And do you know what it means in Italian? I won't tell if you don't.
But I'll give you hint: putta = prostitute. Oops, I said it, couldn't resist.
Can you imagine yourself asking for prostitute spaghetti in a restaurant - preferably a fancy one - without laughing? Ha, I'm happy we didn't translate this one in English!
The traditional ingredients of this delicious pasta dish are garlic, tomatoes, olives, and capers. And also anchovies, but I skipped these because I really can't stand them!
Other than that, this recipe for zoodles alla puttanesca is pretty true to the traditional one.
Have I mentioned that we do not use pasta? To keep things healthy, we make this classic Italian dish with zucchini pasta aka. zoodles.
I just love how you can turn a calorie and carb heavy meal into something light and healthy using veggie noodles.
Enjoy this healthy Italian zoodles recipe - it's classic and elegant, despite the name 🙂
If you tried this zoodles recipe for Zucchini Pasta alla Puttanesca, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Spiralized Zucchini Pasta alla Puttanesca (Cherry Tomatoes and Olives)
This zoodles recipe is my low carb take on the Italian restaurant favorite Pasta alla Puttanesca using zucchini pasta instead of spaghetti! Tossed with sauteed tomatoes, garlic, olives, capers and basil, this dish can be on the table in 25 minutes!
- 2 medium zucchini peeled
- 1 tbsp extra virgin olive oil
- 9 oz cherry tomatoes 255 g, cut in half
- 4 cloves garlic finely minced
- 2 small chilies seeds removed, finely minced
- 1 tbsp baby capers
- ⅓ cup pitted Kalamata olives about 12 olives
- 2 cups fresh basil leaves lightly packed, chopped (measured before being chopped)
- 2 tbsp parmesan cheese grated - to serve, optional
Heat olive oil in a non-stick skillet over medium heat. When the oil is hot, add tomatoes, garlic, chili, capers, and olives. Sauté for about 30 seconds. Add 1 tablespoon of water, cover with a lid and cook on low-medium for about 4 minutes or until tomatoes are soft.
Turn off the heat, stir in basil and zucchini pasta. Toss to coat zucchini noodles with tomato mixture. Season if needed. Serve immediately and sprinkle with grated parmesan.
I prefer my zuchini noodles raw but you can also cook them with the tomato mixture for no more than 1 minute.