Zucchini Noodles alla Puttanesca
Can’t get enough zucchini noodles? This quick and pungent sauce (said to be named after Italian “ladies of the night”) complements them perfectly.
2 tablespoons olive oil
4 garlic cloves, thinly-sliced
pinch chili flakes
1 28-ounce can diced tomatoes
salt and pepper
20 pitted kalamata olives, halved
3 tablespoons capers
½ teaspoon agave nectar or sugar, optional
zest of ½ lemon
Parmesan cheese for serving, optional
2 large or 4 small zucchini, spiralized
1. Heat olive oil, anchovies, garlic cloves, and chili flakes in a large sauté pan over medium low heat. Cook for about 2 minutes, until anchovies are melted and garlic is fragrant.
2. Add canned tomatoes and a large pinch of salt. Bring the mixture to a boil, reduce to a simmer, and cook 20 minutes, stirring occasionally.
3. Add kalamata olives, capers, sugar (optional), and lemon zest. Turn off the heat and season to taste with salt and pepper.
4. Serve over zucchini noodles with parmesan cheese on the side.