Easy Low-Carb Pasta Puttanesca

Easy Low-Carb Pasta Puttanesca

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May 22, 2020

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Zucchini (Courgette) noodles served with crushed tomatoes, olives, anchovies, capers, chilli flakes and basil. A tasty low-carb option for lunch.

  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

Easy Low-Carb Pasta Puttanesca


1. Add the olive oil to a large skillet or saucepan over medium heat. Add the garlic and anchovies and cook, stirring, until fragrant (around 1 minute).

2. Add the crushed tomatoes, chili flakes, olives and capers and a pinch of salt. Stir to combine.

3. Bring to a boil, then reduce heat and simmer for 20-30 minutes, until the sauce has started to reduce.

4. Add basil, taste and season with more salt or extra chilli if preferred.

5. Serve with zucchini noodles (spiralized zucchini) or other low-carb noodles such as shirataki noodles. You can use raw zucchini noodles or briefly cook them on a lightly greased pan for 1 to 3 minutes.

6. Drizzle with olive oil, top with parmesan and optionally serve with more basil. Store the sauce in a container in the fridge up to a week, or in the freezer for up to 3 months.

Recipe Credit Source: https://ketodietapp.com/Blog/lchf/easy-low-carb-pasta-puttanesca


2 tbsp Ghee or Extra Virgin Olive Oil (30ml)

1 garlic cloves, minced

4 anchovy fillets, chopped (16g/0.6 oz)

2 cans crushed tomatoes (800g/1.76 lb)

1/2 tsp Chilli Flakes

16 pitted kalamata olives, halved (48g/1.7 oz)

2 tbsp Baby Capers, drained (17g/0.6 oz)

Sea Salt and Black Pepper, to taste

2 tbsp Chopped Basil, plus more to garnish

4 tbsp Extra Virgin Olive Oil to drizzle (60ml)

1/2 cup shaved Parmesan or other Italian-style hard cheese (30g/1.1oz)

3 medium or 4 small zucchini, spiralized (600g/1.3 lb)


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