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Vegan Zucchini Spaghetti Puttanesca

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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
  • salt
  • handful of fresh parsley chopped
  • 6 medium zucchinis Blade D, noodles trimmed

Instructions

  • 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.

Recipe Notes

Per serving (1 out of 4) - calories: 134, fat: 6g, saturated fat: 1g, carbs: 17g, fiber: 5g, sugars: 13g, protein: 5g, sodium: 109mg