Description
A traditional and super flavorful Italian dish made low carb friendly with the addition of zucchini pasta and Bella Portofino tuna!
Ingredients
- 6 Tablespoons Olive Oil
- 6 cloves Garlic, Minced
- 1 can (28 Oz. Size) Crushed Tomatoes With Basil
- ¼ cups Capers, Chopped
- 2 Tablespoons Anchovy Paste
- ½ teaspoons Red Pepper Flakes
- ¼ cups Kalamata Olives, Chopped Plus More For Garnish
- 1 can (4 1/2 Oz. Size) Bella Portofino Tuna
- 4 Zucchini, Spiralized
- ½ teaspoons Salt, For The Zucchini
Preparation
Add olive oil to a large skillet over medium heat. Add garlic and sauté for 1 minute. Add tomatoes, capers, anchovy paste, red pepper flake, and olives. Reduce heat to low and let simmer uncovered for about 20 minutes.
While 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 sauce is reduced, add tuna and stir to combine.
To serve, place zucchini noodles on a plate followed by puttanesca sauce and extra kalamata olives for garnish.
