spiralizing recipes - pasta puttanesca

pasta puttanesca

This is another classic Italian pasta sauce that is fast and easy to make, yet still full of big flavors.



2-4 servings

Prep time

30 minutes




537 mg

Dietary fiber

9.6 g

Total fat

8.9 g

Total carbs

61.9 g


23.5 g


  • 4 cups zucchini or yellow squash pasta, spaghetti cut

  • 6 anchovies canned in oil (half a 2-oz. can)

  • 1 28-oz. can crushed tomatoes

  • ½ cup pitted black olives, chopped

  • 2 Tbsp. tomato paste

  • 4 garlic cloves, minced

  • 1 tsp. crushed red pepper flakes

  • 1 Tbsp. Italian seasoning

  • ½ small yellow onion, minced


  • Blanche noodles, drain and place in a large bowl.
  • Heat the olive oil in a large saucepan over medium-high heat and sauté the onions until they’re soft and translucent, about 4-5 minutes. Add the garlic and the anchovies.
  • Stir and continue to cook. (The anchovies will literally “melt” into the oil.)
  • Add the can of crushed tomatoes (juice and all) along with the tomato paste, Italian seasoning, pepper flakes, and olives.
  • Reduce heat and simmer for 20 minutes.
  • Pour over pasta and toss to coat with sauce.
  • Serve immediately.
  • Note: Not every Paleo pantry list includes tomato paste, so if you’re a hard-core Paleo, you can leave it out. The sauce won’t be quite as thick, but will taste fine.

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