🇮🇹 Italian

Vegan One-Pot Puttanesca

A bold, briny Italian pantry classic — tomatoes, olives, capers, and chili flakes in one pot, with zucchini noodles for a low-carb twist.

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260 cal / serving 12g net carbs 5g protein 15g fat Prep: 5 min Cook: 15 min 2 servings

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Ingredients

Produce

2 whole zucchini, spiralized into noodles (or 0.5 lb spaghetti for classic version)

Pantry

1 can canned peeled tomatoes (28 oz)
0.5 cup capers (optional)
2 tbsp olive oil
0.5 cup pitted Kalamata olives

Spices & Herbs

1 tsp Italian seasoning (or dried oregano)
1.5 tsp red chili flakes

Instructions

1. If using spaghetti (classic): bring 3.5 cups water to a boil in a large pot, add all ingredients including pasta, and cook about 10 minutes stirring occasionally until pasta is tender and sauce has thickened.

2. Low-carb version: heat olive oil in a large skillet over medium heat. Add tomatoes, olives, capers, Italian seasoning, and chili flakes. Simmer 10 minutes, breaking up tomatoes, until sauce is thick and fragrant.

3. Add spiralized zucchini noodles to the sauce and toss for 1–2 minutes — just enough to warm through without going mushy.

4. Taste and adjust seasoning. Note: the recipe author cautions against over-adding ingredients; the balance of olives, capers, and chili is already well-tuned.

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