Zucchini Spaghetti alla Puttanesca

Puttanesca sauce has been an occasional dinner item when dining out in the past, but I hadn’t had this sauce in years; it is a tangy, flavorful sauce that is bright and refreshing. When I learned the history of this sauce, I knew it was time to make the recipe our own.

The not so family-friendly etymology of puttanesca (allegedly) is from the Italian word puttana, meaning, well, “lady of the night.” Some digging into this folk-lore unravels the story as this sauce was so easy, anyone could make it, or that it was a recipe that these women would make between clients. Another version of this story is that it’s many ingredients (capers, anchovies, olives) is promiscuous, like its namesake. Regardless of the truth behind this name, we think you’ll love this puttanesca sauce. It’s delicious by the spoonful or served with zucchini noodles or your favorite gluten-free noodle.

Ingredients
2 Tbsp olive oil
1 small onion, diced
1/4 C red cooking wine
8 cloves garlic, pressed
2-oz can of anchovies, diced plus oil 
2 Tbsp tomato paste
1/2 tsp red pepper flakes
2 14-oz cans diced tomatoes
1/2 C black olives, sliced
2 Tbsp capers
1 fresh bay leaf
1/4 tsp dried basil
Zest from 1/2 a lemon
3 zucchini for zoodles

Method

Cook onion and cooking wine in 2 Tbsp of olive oil, until wine reduces and onions brown slightly.

Add garlic, anchovies, and anchovy oil, and cook until fragrant.

Add olives, diced tomatoes, red pepper flakes, capers, bay leaf, basil, and tomato paste. Mix and bring to a simmer.

Turn heat down to medium-low, and cook covered for 35 minutes.

Remove bay leaf, mix in lemon zest, and serve with zucchini noodles (zoodles).

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