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Spaghetti alla Puttanesca, Inspired by Jim Carrey

Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins
Servings 2


  • 1 zucchini Blade C
  • 1 tbsp olive oil
  • 1 clove of garlic
  • 1 tbsp capers
  • salt and pepper to taste
  • 2-3 tbsp chopped parsley
  • 1 tsp crushed red pepper
  • 1-2 anchovy filets
  • 1 14oz can of whole peeled tomatoes
  • 1/4 cup sliced Kalamata olives*


  • Place a large skillet over medium heat and add in olive oil. Once oil is heated, add in garlic and anchovy filet(s). Cook until anchovies mainly dissolve into oil.
  • Over the skillet, crush the whole tomatoes with your hands. Pour in about half of the sauce from the can. Use a wooden spoon to further "crush" the tomatoes. Add in about 1 tsp of the oil from the anchovy tin and the rest of the ingredients (parsley, capers, olives and salt and pepper). Simmer for about 10-15 minutes or until liquid from the sauce is evaporated.
  • Once the sauce is evaporated, add in the zucchini noodles and cook for about 2-3 minutes or until zucchini begins to soften. Enjoy!

Recipe Notes

*Traditionally, this recipe calls for black or green olives, but I think Kalamatas give it an extra kick and saltiness.