Zucchini Noodles with Puttanesca Sauce

• Gluten free

• Produce

  • 1 cup Basil, fresh leaves
  • 3 Garlic cloves
  • 1 Onion, diced (about 3/4 cup, small
  • 2 Sized zucchini, large
  • 1 28 oz. can Tomatoes

• Canned Goods

  • 1/2 tbsp Anchovy paste

• Condiments

  • 1/3 cup Black olives, pitted and sliced

• Baking & Spices

  • 1 Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 slivers Parmesan cheese

Found on hipfoodiemom.com

Description

Ingredients

• 2 large sized zucchini, unpeeled and spiralized with blade C
• 2 tablespoons extra virgin olive oil
• 1 small onion, diced (about ¾ cup)
• ½ tablespoon anchovy paste
• 3 to 4 garlic cloves, minced
• 1 28 oz. can crushed tomatoes
• ⅓ cup black olives, pitted, and sliced
• 1 cup fresh basil leaves, chopped
• crushed red pepper flakes (optional)
• few slivers of Parmesan cheese (optional)

Directions

• Spiralize your zucchini and set aside. Using a large sized sauté pan, heat the olive oil over medium high heat. After a minute or two, add the onions, anchovy paste and garlic and sauté for a few minutes, or until the onions just start to soften a bit.
• Add the crushed tomatoes, olives and chopped basil, turn the heat up and bring the sauce to a boil, then lower the heat to low and simmer for about 6 to 8 minutes.
• Add the zucchini noodles to the pan and toss gently, coating all the zucchini with the sauce. Cook for a few minutes and season with crushed red pepper flakes if desired. Serve with big slivers of parmesan cheese and enjoy!