This Zucchini Noodle Puttanesca is perfect for those garden vegetables in the summertime! Flavored with burst tomatoes, capers, fresh basil, and some prosciutto all on top of a bed of zucchini noodles. Paleo, Whole30, and Keto friendly!
I need you all to know that I ate this dish for breakfast, lunch, and dinner last week. This dish was entirely produced while I was craving some burst tomatoes, and had an overall abundance of zucchini from my local farmer’s market. Seeing some photos on Facebook of a friend’s recent trip to Italy (with a puttanesca photo) also had me thinking of all the Italian dishes I love and crave.
So boom….. Zucchini Noodle Puttanesca was born!
It was everything I could have wanted in a summer bowl: fresh and ripened veggies, fresh herbs, a little salty flavors of prosciutto and capers, and super easy to make!
How to make Zucchini Noodle Puttanesca
If you aren’t familiar with burst tomatoes, allow me to introduce you!! So totally obsessed with eating these in the summertime when cherry tomatoes and heirloom tomatoes are at their peak.
You basically coat a pan with oil and saute fresh tomatoes, allowing them to caramelize along the edges, and then burst when cooked to create the most delicious tomato sauce. So good you guys!
I decided to add in some capers because I had plenty in my fridge, and also because they provide the perfect amount of saltiness to this recipe. The prosciutto and fresh basil are just my own personal touches to elevate this recipe to superstar status.
So honestly, this would make a fabulous summer dinner or lunch. But, I seriously loved this with my breakfast with an over easy egg.
You really can’t go wrong!!
Zucchini Noodle Puttanesca
- 2 tbsp avocado oil or olive oil
- 1/2 large white onion
- 2 cloves garlic minced
- 2 lbs cherry tomatoes or baby heirloom tomatoes
- 2 tbsp capers, drained from juices
- 3 large zucchini
- 8 slices prosciutto
- 1/2 cup loosely packed fresh basil
Begin by heating a large saute pan to medium high heat. Once hot, coat with oil, then add onion and garlic. Cook for just 2-3 minutes, then add in the tomatoes. Cook, stirring occasionally, until the tomatoes begin to burst and the skins begin to caramelize.
Now stir in capers, cooking another 1-2 minutes. Turn off the heat.
Meanwhile, prepare the zucchini noodles. Spiralize the zucchini, and drain any excess water with paper towels. Place in a large bowl. Feel free to also saute your noodles (I prefer mine raw) for 2-3 minutes with some oil.
Pour sauce over the noodles. Add prosciutto slices. Serve with fresh basil.