My spiralizer. Yes, I’m hooked. And not with just zucchini. I’ve been spiralizing broccoli stalks, Chinese radishes, carrots and potatoes. I’m actually reviewing the new Inspiralized Cookbook by Ali Maffucci for The Kitchn and will be giving away a COPY so stay tuned for that post and a chance to win in the next couple of weeks.
This recipe is inspired by this recipe (uh, gorgeous!!) and I changed a couple of things up and added zucchini noodles instead. If you don’t have a spiralizer, you can also use a julienne slicer and cut up the zucchini that way. But, if you’ve been on the fence, you need to just buy a spiralizer.
I mean, come on.
I made this dish for my friend the other night and she was amazed at not only the taste and texture, but how the zoodles actually looked. Like real noodles!
As you are reading this, I am presenting to 125 second graders on Korean culture. I decided against the Gangnam Style dance and am teaching the kids how to sing Head and Shoulders Knees and Toes in Korean instead. Thank you to everyone who gave me advice and some great tips!!
I’m totally behind on blog reading and this is why. . I prepped a power point presentation and then realized I’m presenting to 2nd graders so took out a lot, kept it pretty simple but still informational but added just a bunch of images and a couple videos.
You Tube has been my savior lately.
So, after today, I’ll be catching up!!!
And before I get back to this recipe, I need to tell you guys about the Pinterest Party that Liz, Brandy, Carolyn, Anna, Diane, Taylor, Alea, Kim and I are throwing. . TONIGHT, at 9pm EST!!! And you could win a $500 juicer from KitchenAid (and more!) so JOIN US!!!
Spring is almost here (officially) and the weather will be warmer, we’ll be putting away the jeans and busting out the shorts, dresses and skirts so yes, as much as I love pasta, I’m cutting down on it. And with this recipe, you might not even miss it.
This puttanesca sauce is super easy to prepare and comes together pretty quickly. AND it has so much flavor, you might want to eat this everyday for three days in a row. Just sayin’.
You guys have to try this.
- 2 large sized zucchini, unpeeled and spiralized with blade C
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced (about ¾ cup)
- ½ tablespoon anchovy paste
- 3 to 4 garlic cloves, minced
- 1 28 oz. can crushed tomatoes
- ⅓ cup black olives, pitted, and sliced
- 1 cup fresh basil leaves, chopped
- crushed red pepper flakes (optional)
- few slivers of Parmesan cheese (optional)
- Spiralize your zucchini and set aside. Using a large sized sauté pan, heat the olive oil over medium high heat. After a minute or two, add the onions, anchovy paste and garlic and sauté for a few minutes, or until the onions just start to soften a bit.
- Add the crushed tomatoes, olives and chopped basil, turn the heat up and bring the sauce to a boil, then lower the heat to low and simmer for about 6 to 8 minutes.
- Add the zucchini noodles to the pan and toss gently, coating all the zucchini with the sauce. Cook for a few minutes and season with crushed red pepper flakes if desired. Serve with big slivers of parmesan cheese and enjoy!
Recipe adapted from Vikalinka.com