Zucchini Noodles with Puttanesca Sauce
  • Easy
  • 25 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 139 Cal
  • Fat: 11.7g (1.7g Saturated Fat)
  • Carbohydrates: 9.6g
  • Fiber: 2.6g
  • Sugar: 5.1g
  • Protein: 2g

Print Recipe


  • 2 Tbsp. Extra-Virgin Olive Oil
  • 4 Cloves Garlic, thinly sliced
  • 1/4 - 1/2 tsp. Crushed Red Pepper
  • 2 Tbsp. Capers, drained and roughly chopped
  • 1 tsp. Lemon Zest
  • 1/2 Cup roughly chopped Kalamata Olives
  • 1 each 28-ounce Can San Marzano Tomatoes, drained; liquid reserved and roughly chopped
  • 2 Cup Spinach Leaves
  • 1 small bunch of Basil; Leaves cut crosswise into thin strips (divided)
  • One 5-ounce can albacore tuna packed in olive oil
  • Freshly ground Black Pepper
  • Cooked Pasta Noodles or Zucchini Noodles


  1. Heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes.
  2. Add the capers, lemon zest, and olives and fry 2 more minutes. This will release some of the flavors of the capers and olives into the oil.
  3. Cook until the tomatoes are slightly dry, about 2 minutes.
  4. Add the reserved tomato juices, half of the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes.
  5. Fold in the spinach leaves and add the tuna with its oil, breaking it up with a fork, and season with salt.
  6. Garnish with remaining basil.