Zucchini Noodles with Puttanesca
Servings
4 Servings
Ingredients
- 2 pints grape tomatoes
- Extra virgin olive oil such as Colavita
- Kosher salt
- Freshly ground black pepper
- 6 anchovy filets finely minced
- ½ teaspoon crushed red chiles
- 4 garlic cloves grated on a microplane
- 1 cup Kalamata olives pitted and chopped
- ⅓ cup capers
- ¼ cup chopped flat-leaf parsley
- Garnish: grated Parmesan cheese optional
- 3 large zucchini cut on a spiral slicer into “noodles” or thinly sliced on a mandolin into ¼-inch thick slices and each slice cut into matchsticks
- Extra virgin olive oil such as Colavita
- Kosher salt
- Freshly ground black pepper
Instructions
- Puttanesca:
- Preheat oven to 350°F. Toss tomatoes with evoo and salt and pepper. Roast tomatoes in preheated oven until blistered, about 15 minutes, tomatoes will crack and blister and become delicious and gooey.
- In a large sauté pan, lightly coated with evoo, melt anchovies with chiles, (anchovies will literally “melt” in hot oil and leave behind a nutty, savory flavor). Add garlic, olives, capers, and zucchini noodles. Toss together.
- Add roasted tomatoes, parsley, and a good glug of evoo.
- Zucchini Noodles:
- Line a baking sheet several layers of paper towels.
- Spread zucchini noodles on prepared sheet and allow to drain and dry out a bit for 2 hours.
- Heat a large sauté pan, generously coated with evoo, over medium heat.
- Saute zucchini “noodles”, in batches, for just a minute or 2 to heat and lightly caramelize each batch. Be sure to season with salt and pepper.
- Toss zucchini with Puttanesca relish and serve.
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