Easy Low-Carb Pasta Puttanesca

by KetoDietApp.com

Step 1Add the olive oil to a large skillet or saucepan over medium heat. Add the garlic and anchovies and cook, stirring, until fragrant (around 1 minute).

Step 2Add the crushed tomatoes, chili flakes, olives and capers and a pinch of salt. Stir to combine.

Step 3Bring to a boil, then reduce heat and simmer for 20-30 minutes, until the sauce has started to reduce.

Step 4Add basil, taste and season with more salt or extra chilli if preferred.

Step 5Serve with zucchini noodles (spiralized zucchini) or other low-carb noodles such as shirataki noodles. You can use raw zucchini noodles or briefly cook them on a lightly greased pan for 1 to 3 minutes.

Step 6Drizzle with olive oil, top with parmesan and optionally serve with more basil. Store the sauce in a container in the fridge up to a week, or in the freezer for up to 3 months.