Low Carb Spaghetti Puttanesca

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  • prep time

    prep time

    4 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    19 min

Low Carb Spaghetti Puttanesca

7 ratings

Inspired by the classic Italian pasta dish, this low carb take on spaghetti puttanesca utilizes spiralized zucchini in place of traditional spaghetti.

Simple yet flavorsome, this is a great lunch when you are short of time!

  • Net Carbs

    6.8 g

  • Fiber

    3.3 g

  • Total Carbs

    10 g

  • Protein

    5.5 g

  • Fats

    17.5 g

208 cals

Low Carb Spaghetti Puttanesca

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Zucchini Noodles

    Zucchini Noodles

    10-½ ounce

  • Cherry Tomatoes

    Cherry Tomatoes

    5 cherry

  • Anchovy

    Anchovy

    3 anchovy

  • Garlic

    Garlic

    2 clove

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Tomato Puree

    Tomato Puree

    1 tablespoon

  • Parmesan Cheese

    Parmesan Cheese

    1 tablespoon

  • Water

    Water

    2 tablespoon

  • Capers

    Capers

    1 tbsp, drained

  • Basil

    Basil

    1 tablespoon

  • Spices Oregano Dried

    Spices Oregano Dried

    1 tsp, leaves

  • Black Olives

    Black Olives

    ⅓ cup, sliced

Recipe Steps

steps 5

19 min

  • Step 1

    Add the zucchini noodles to a large pan with 1 tablespoon of olive oil. Cook gently over a low/medium heat until tender – about 3-4 minutes. Reserve to one side.
    Step 1
  • Step 2

    Heat a tablespoon of olive oil in a large pan over a medium heat. Slice the garlic and add to the pan. Tear in the anchovy fillets and add to the pan along with the capers and olives. Cook gently until the anchovies have dissolved.
    Step 2
  • Step 3

    Dice the tomatoes and add to the pan along with the tomato puree and water. Simmer gently until the tomatoes have broken down – about 5 minutes.
    Step 3
  • Step 4

    Stir the zucchini spaghetti into the pan, coating it in the sauce and warming it through.
    Step 4
  • Step 5

    Sprinkle with parmesan and scatter over fresh basil to serve.

Comments 8

  • Aerohed

    Aerohed 2 years ago

    I made this tonight for dinner and it was so good. I used anchovy paste as I didn't have fresh anchovies on hand. I'm a big fan of capers and black olives, so it was a win win for me.

    • SpectacularKetone814769

      SpectacularKetone814769 2 years ago

      Is this recipe 2 servings or 2 1/2?

      • Mel

        Mel 2 years ago

        2

    • Lisaag

      Lisaag 3 years ago

      This is amazing. I was so scared about the anchovies (ha!).. but they dissolved and this was delicious.

      • Prayingkoala798

        Prayingkoala798 3 years ago

        !! Thank you!! I just may try this i too am not a big fan of anchovies!

    • Lisadiane

      Lisadiane 5 years ago

      This was so good! I never mentioned anchovies because I knew my family wouldn't eat it and its the first time I "knowingly" ate anchovies. Never knew they were there lol I will be making this again for sure! Oh and I added some grilled shrimp! Yum!

      • Susie

        Susie 5 years ago

        This was wonderful and easy to make :) I will definitely be making this again.

        • recipewriter

          recipewriter 5 years ago

          Thank you very much!! I'm glad you enjoyed the recipe.