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