This post was sponsored by Bella Portofino as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
It’s the New Year and about 20% of Americans have made a resolution to lose weight…are you one of them? If so, I am so glad you are here! Actually, I am so glad to see anyone here on my blog and I hope you love this Zucchini Pasta Puttanesca with Tuna recipe!
This is the second recipe I have shared in my easy low carb dinners series for January. Last week I shared Bacon and Gouda Stuffed Baked Pork Chops! If you subscribe to my mailing list, you will get an email every time I post a new recipe!
Let’s cut to the chase…I love keeping things in my pantry that make living a low carb life easier.
Insert Bella Portofino tuna! Are you a tuna lover? I once ate a tuna salad with spinach and poppyseed dressing everyday for over a month. You could say I was a creature of habit and tuna salads were so stinkin easy!
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Imagine this delicious salad: greens, avocado, sliced cucumber, Bella Portofino tuna in olive oil, and black sesame seeds. Doesn’t that sound delicious and nutritious! So many omega 3’s!
Let’s get to this zucchini pasta puttanesca with tuna so you can stay on track with those New Years resolutions!
This recipe starts with a few generous glugs of olive oil, followed by a whole lot of garlic. I let that simmer for about a minute, then I added the crushed tomatoes with basil, anchovy paste, red pepper flake, kalamata olives and crushed capers.
Since we are using zucchini pasta, you want to simmer your sauce uncovered so it can reduce. The zucchini pasta, even after all of our efforts, will still release a lot of liquid and no one wants watery sauce!
While the sauce was simmering, I spiralized my zucchini and put it in a bowl and mixed in some salt. Then I microwaved it for 3 minutes. This helps to cook the noodles and get them to release some liquid. If you are anti-microwave, you can sauté the zucchini pasta in a skillet for about 5 minutes. After cooking, I strain it in a colander.
After my sauce has reduced, about 20 minutes, I added in the tuna.
Lets talk a little more about this Bella Portofino tuna. I love that it is hand selected and wild-caught and uses only olive oil and a dash of sea salt. They use only the best tuna and the highest quality E.V.O.O.!
Now for the finishing touches on our zucchini pasta puttanesca!
Zucchini pasta, then puttanesca sauce, then more kalamata olives! delicious!
Keep all of these ingredients in your pantry and you will always have a delicious and healthy dinner in under 30 minutes!
Next time I am turning this delicious sauce into puttanesca shakshuka!!
- 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 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.
⭐ Did you make this Zucchini Pasta Puttanesca recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
