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This Zucchini Noodle Puttanesca is one of my favorite ways to enjoy garden vegetables during the summer. It’s fresh, flavorful, and easy to throw together with seasonal ingredients. With juicy burst tomatoes, briny capers, fragrant basil, and salty prosciutto, every bite feels like a little Italian escape. As a nutritionist, this one hits all of my requirements: a healthy and light meal that fits Paleo, Whole30, and Keto lifestyles.
I made this on a whim last week after craving tomatoes and realizing I had way too much zucchini on hand. A friend’s vacation photos from Italy popped up on my feed, and one dish in particular—a gorgeous puttanesca pasta—had me thinking about bold flavors and simple ingredients. That was all the inspiration I needed.
What Makes This Dish So Good
If you’ve never had burst tomatoes, they are one of the best parts of summer cooking. When you sauté them in olive oil, they soften, caramelize, and create a naturally sweet sauce. I use this method in my Balsamic Caprese Chicken Skillet too, and it’s always a hit.
Capers add the perfect salty balance to the sweet tomatoes, and prosciutto gives the dish a little savory richness. I also toss in lots of fresh basil to brighten everything up. Combined with zucchini noodles, this becomes a complete, veggie-packed meal that comes together quickly and feels satisfying without being heavy.
Tips for Best Results
Try topping this with a runny egg in the morning. I enjoyed it with breakfast and loved every bite.
Choose fresh, firm zucchini so your noodles hold their texture.
You can keep the zoodles raw for extra crunch or give them a quick sauté if you prefer them softer.
You really can’t go wrong!!
Zucchini Noodle Puttanesca
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long do you think this would keep in the fridge? Thanks!
What do you do with the onion?
Add with the garlic! I’ll update