Go Back
+ servings

Zucchini Pasta Puttanesca with Tuna

A traditional and super flavorful Italian dish made low carb friendly with the addition of zucchini pasta and Bella Portofino tuna!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: dinner, lunch, Main Course
Cuisine: Italian
Keyword: gluten free, recipe for pasta puttanesca
Servings: 3


  • 6 Tablespoons Olive oil
  • 6 cloves Garlic, minced
  • 1 28 ounce Can crushed tomatoes with basil
  • ¼ cup Capers, chopped
  • 2 Tablespoons Anchovy paste
  • ½ teaspoon Red pepper flake
  • ¼ cup Kalamata olives, chopped plus more for garnish
  • 1 can Bella Portofino tuna
  • 4-6 Zucchini, spiralized
  • ½ teaspoon Kosher salt for the zucchini


  • Add the olive oil to a large skillet over medium heat.  Add the garlic and sauté for 1 minute.  Add the tomatoes, capers, anchovy paste, red pepper flake, and olives.  Reduce to low and let simmer uncovered for about 20 minutes.
  • While the sauce cooks, add spiralized zucchini to a large microwave safe bowl and season with salt.  Microwave for 3 minutes.  You could also steam in a covered skillet for a few minutes until soft.  Drain zucchini in a colander to remove excess moisture.
  • When the sauce is reduced, add the Bella Portofino tuna and stir to combine.    
  • For serving: place zucchini noodles on a plate followed by puttanesca sauce and extra kalamata olives for garnish.