Zucchini Noodle Puttanesca with Tuna & Capers

This vibrant Mediterranean dish transforms traditional Italian puttanesca sauce into a low-carb powerhouse by swapping pasta for spiralized zucchini noodles. The classic puttanesca—whose name translates roughly to "in the style of a prostitute"—originated in Naples and is known for its bold, assertive flavors that come together quickly from pantry staples. Our version stays true to the sauce's signature combination of tomatoes, garlic, olives, and capers while adding protein-rich tuna for a complete meal. The beauty of this dish lies in its contrasts: briny capers and Kalamata olives play against sweet tomatoes, while red pepper flakes add a subtle heat that awakens the palate. The zucchini noodles provide a fresh, light base that soaks up the robust sauce without weighing you down. Unlike traditional pasta, zucchini noodles add extra vegetables to your plate while keeping the carb count low, making this an ideal choice for those following a Mediterranean diet or simply looking for a lighter dinner option. This recipe comes together in under 30 minutes, making it perfect for busy weeknights when you want something satisfying but don't have hours to spend in the kitchen. The omega-3 fatty acids from the tuna, heart-healthy olive oil, and abundance of vegetables check all the boxes for Mediterranean diet principles. Best of all, despite being nutritious and low-carb, this dish delivers the kind of bold, comforting flavors that make you forget you're eating "healthy." It's proof that nourishing food can be absolutely delicious and deeply satisfying.

Ingredients

• 4 mediumzucchini, spiralized into noodles
• 3 tbspextra virgin olive oil
• 4 clovesgarlic, minced
• 1/2 tspred pepper flakes
• 28 ozcanned crushed tomatoes
• 2 cans (5 oz each)canned tuna in olive oil, drained
• 1/2 cupkalamata olives, pitted and halved
• 3 tbspcapers, drained
• 1/4 cupfresh parsley, chopped
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 1 mediumlemon, cut into wedges optional

Method

1. Spiralize the zucchini into noodles using a spiralizer. Place the zucchini noodles in a colander and sprinkle with 1/2 teaspoon of salt. Let them sit for 10 minutes to release excess moisture, then gently press with paper towels to absorb the liquid. 0:06
2. Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, stirring constantly until fragrant, about 1 minute. Be careful not to burn the garlic. 0:05
3. Add the crushed tomatoes to the skillet and stir to combine with the garlic and oil. Season with the remaining 1/2 teaspoon salt and black pepper. Bring to a simmer. 0:05
4. Add the drained tuna to the sauce, breaking it up gently with a wooden spoon. Stir in the halved Kalamata olives and capers. Let the sauce simmer for 5 minutes to allow the flavors to meld together. 0:06
5. While the sauce simmers, heat a separate large skillet over medium-high heat. Add the drained zucchini noodles and sauté for 2-3 minutes, tossing frequently, until just tender but still with a slight bite. Do not overcook or they will become mushy. 0:06
6. Divide the zucchini noodles among four serving plates or bowls. Spoon the puttanesca sauce generously over each portion of noodles. 0:05
7. Garnish each serving with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the top. Serve immediately while hot. 0:04