Keto Spaghetti alla Puttanesca

Keto Spaghetti alla Puttanesca is a delicious low-carb twist on the classic Italian dish, featuring zoodles (zucchini noodles) coated in a rich, savory sauce made from tomatoes, olives, capers, and anchovies. This quick and easy meal captures the bold flavors of traditional puttanesca while keeping it keto-friendly.

Ingredients

• Zucchini - 2 medium (about 400g), spiralized
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Anchovy fillets - 4 pieces, chopped
• Canned diced tomatoes - 400g
• Black olives - 100g, pitted and sliced
• Capers - 2 tablespoons, rinsed and drained
• Red pepper flakes - 1/2 teaspoon (optional)
• Fresh basil - a handful, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add minced garlic and chopped anchovies to the skillet, sautéing until fragrant (about 1-2 minutes).
3. Stir in the canned diced tomatoes, black olives, capers, and red pepper flakes, if using.
4. Simmer the sauce for about 10 minutes, allowing it to thicken slightly, stirring occasionally.
5. While the sauce is simmering, prepare the spiralized zucchini noodles (zoodles) in a separate pan over medium heat, tossing them for about 2-3 minutes until just tender.
6. Season the sauce with salt and black pepper to taste, then add the chopped fresh basil.
7. Serve the zoodles topped with the puttanesca sauce, garnishing with additional basil if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 900 mg
• Cholesterol: 15 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in healthy fats from olive oil and omega-3s from anchovies.

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