Don’t like zoodles (a.k.a. zucchini pasta)? No worries. Use whole wheat pasta instead. Whatever you do, you won’t be sorry. This sauce is killer! Don’t be scared of the anchovies. They melt into the olive oil, and the recipe just isn’t the same without them!!
hope this makes your belly smile…
Adapted from The Londoner
6 organic yellow squash (alternative: organic zucchini)
3-4 T. olive oil, depending on your skillet size
3-4 cloves of garlic, minced
3-4 anchovies (alternative: anchovy paste)
1/8 to ¼ t. chili flakes, depending on your heat preference
2 T. capers, do NOT rinse
1/3 c. black olives
2 cans, diced organic tomatoes
Parmesan, to sprinkle on
Directions: Use a spiralizer tool to create zucchini noodles (a.k.a. zoodles). Set them aside.
Warm a skillet to medium heat. Add the chicken sausage, turning every 3-4 minutes. While this continues to heat, begin preparing the Puttanesca…
Warm a large skillet to just below medium heat. Add enough olive oil to coat the bottom of the skillet. Add the minced garlic, and allow it to sizzle for 30 seconds. Next, add the anchovies to the oil. Don’t worry; you won’t have to look at these guys for very long. They will dissolve and serve as flavor only for this amazing sauce. Finally, add the chili flakes that add both flavor and heat to the oil. Give everything a stir.
While the sauce bubbles at the edges and smells up the kitchen something fiercely delicious, give the olives and capers a rough chop before adding them to the skillet. Finally, stir in the final ingredient – canned tomatoes. Adjust your skillet heat so that a little bit of simmering is happening to marry all the flavors.
Using tongs, add the zoodles to the sauce. Toss them to evenly heat and coat them with the sauce. Once plated, drizzle with olive oil and Parmesan cheese!