Pasta Puttanesca
Meal: 125 cal Protein: 5 g Carbs: 25 g Fat: 3 g
We 2.5’d by swapping half the pasta for zoodles and homemade Marinara for more flavor.
Serving size 1 Cup 125 Protein: 5 g Carbs: 25 g Fat: 3 g
Ingredients
- 1 Tbsp Olive Oil (or Oil from Tuna Jar)
- 1 Clove Garlic , minced
- 2 C Zoodles
- 2 C Marinara (I used my homemade Roasted Tomato Marinara)
- 8 Oz Tuna Packed In Oil (look for Wild or Line Caught, and glass jars are better than cans)
- ½ C Olives , pitted and sliced
- Crushed Red Pepper
- Sea Salt & Pepper
- ½ Lb Linguini
- 1 Tbsp Olive Oil
- Tomatoes , sliced or halved (depends upon size)
- Fresh Parsley, Oregano, and Basil
Directions
- Bring pot of water to boil over high heat and add sea salt.
- In saute pan over medium, heat 1 tbsp oil. When hot, add garlic and cook until fragrant and golden.
- Add zoodles and cook until soft and lightly browned. Set aside.
- Add 2 tbsp oil to the saute pan. When hot, add garlic and cook until fragrant and golden. Add marinara, and blend with garlic.
- Add Olives, Capers, Tuna, and seasonings. Simmer to let the flavors blend well together.
- Cook pasta, stirring occasionally, until tender (aka al dente). Drain and toss with 1 tbsp oil and the sauce. Garnish with fresh tomatoes and herbs.
- Cook pasta, stirring occasionally, until tender (aka al dente). Drain and toss with 1 tbsp oil and the sauce. Garnish with fresh tomatoes and herbs.
