Boys Who Can Cook

Spiralized Zucchini Pasta alla Puttanesca

2 servings


15 minutes

active time

25 minutes

total time


2 medium zucchini (peeled)

1 tbsp extra virgin olive oil

9 oz cherry tomatoes (255 g, cut in half)

4 cloves garlic (finely minced)

2 small chilies (seeds removed, finely minced)

1 tbsp baby capers

1/3 cup pitted Kalamata olives (about 12 olives)

2 cups fresh basil leaves (lightly packed, chopped (measured before being chopped))

2 tbsp parmesan cheese (grated - to serve, optional)


Using your spiralizer, make zucchini noodles. If you don't have one, you can use a julienne slicer or a mandoline slicer. Set aside.

Heat olive oil in a non-stick skillet over medium heat. When the oil is hot, add tomatoes, garlic, chili, capers, and olives. Sauté for about 30 seconds. Add 1 tablespoon of water, cover with a lid and cook on low-medium for about 4 minutes or until tomatoes are soft.

Turn off the heat, stir in basil and zucchini pasta. Toss to coat zucchini noodles with tomato mixture. Season if needed. Serve immediately and sprinkle with grated parmesan.


Serving Size

1 /2


203 kcal

Total Fat

12 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat



3 mg


585 mg

Total Carbohydrate

19 g

Dietary Fiber

4 g

Total Sugars

10 g


7 g

2 servings


15 minutes

active time

25 minutes

total time
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