One of my very first blog posts was a puttanesca. You can read that post here (excuse the terrible photography).
Since it’s been awhile since I posted a puttanesca recipe, I figured I’d recreate it, with better photography, and with a vegan spin!
I hope everyone had a great weekend! To me, the weekend felt nice and long, which I find is very rare, usually the weekends fly by. I’ve been recapping my weekends on my lifestyle blog, inspiralizedali, so you can check my weekend recap and what I’m into lately, here on today’s blog post.
The internet in my office is down, so it has taken me awhile to get today’s blog post up. I think I spent about 50% of my time last week on the phone with Verizon Fios. Talking to cable providers about service outages is probably my LEAST favorite part of being an adult.
In other news, the new Drake album dropped this weekend, so if you haven’t listened to it yet, I highly recommend it.
Enough about me, let’s talk about this recipe! It’s super easy to make, it’s vegan-friendly, and it’s totally customizable. If you want something more protein packed, stir in some chickpeas or unveganize it with some shrimp. If you want a heartier noodle, try sweet potato noodles.
While this recipe doesn’t’ save well in the refrigerator (zucchini noodles will turn this dish into soup the longer it sits in the fridge), you can definitely save the sauce separately and combine when you’re ready to eat.
I hope you all crush your Mondays. In the meantime, you can find me, on the phone for hours with Verizon. Ugh.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 5 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Vegan Zucchini Spaghetti Puttanesca
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves minced (or less, if you don’t love garlic)
- ¼ teaspoon red pepper flakes
- 28 oz can whole peeled tomatoes
- ¼ cup small capers drained + 1 teaspoon brine
- ¼ cup chopped pitted olives Kalamata work best, but also green and black olives
- handful of fresh parsley chopped
- 6 medium zucchinis Blade D, noodles trimmed
- Heat the oil in a medium saucepot over medium-high heat. Once oil is shimmering, add garlic and red pepper flakes and stir constantly for 30 seconds or until fragrant. Immediately add the tomatoes, crushing with your hands as you add them to the pot or with a wooden spoon. Stir in the capers and brine, and olives. Bring the mixture to a rapid simmer and then reduce heat to low and let simmer for 15 minutes or until sauce thickens. Taste and season with salt, if needed. Stir in the parsley.
- Meanwhile, place a large skillet over medium-high heat. Once the pan heats, add the zucchini noodles and toss well for 5 minutes or until al dente. Transfer to a colander, drain, and set aside.
- Pat the zucchini noodles dry to remove extra moisture and then portion into four bowls. Top with the puttanesca sauce. Garnish with extra parsley.