Zucchini "zoodles" with fresh made puttanesca sauce

Try making our zucchini "zoodles" with puttenesca sauce as a lighter alternative to pasta this spring. 

Prep time: 10 mins
Cooking time: 10 mins
  • 2 tbs olive oil
  • 1 tin chopped tomatoes
  • 4 anchovy fillets
  • 1 tbs dried oregano
  • 100g pitted Kalamata olives
  • 100g pitted green olives
  • 1 punnet cherry tomatoes, halved
  • 1 tbs capers roughly chopped
  • 4 large zucchini, sliced into thin noodles or spiralized into zoodles
  • ½ cup fresh chopped parsley
  • 1 lemon juiced
  • Fresh cracked pepper, parsley leaves and grated parmesan cheese to serve
  1. Heat a large non-stick pan on medium high, add oil and tin tomatoes and stir.
  2. Add anchovies and cook down for 2 minutes, stirring constantly.
  3. Add oregano, olives, cherry tomatoes, capers and cook down for a further 5 minutes until the tomatoes break down slightly.
  4. Add “zoodles” and toss through sauce gently, heating for a further 3 minutes.
  5. Stir through parsley and lemon juice. 
  6. Garnish with pepper, parsley leaves and parmesan and enjoy.  
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