I think Italian cooking is always pretty healthy. It tends to use lots of fresh ingredients and olive oil, but the pasta and breads have to be eaten sparingly. While all those carbs aren’t Dash friendly, I am trying to cut them out but don’t want to give up those delicious Italian flavors! Last night, I decided to substitute zucchini noodles for the pasta, adding a tasty puttanesca sauce! Side note: do you know what puttanesca means? It means “belonging to the street walker”, and it’s a spicy tangy sauce – much like the spicy lives of a street walker, I guess! Only Italians would come up with a name like that 🙂 Anyway, I bought a dandy little contraption call the Veggetti (I know, it’s a funny name, isn’t it?) that makes “noodles” out of vegetables, like zucchini. I then made a modified Puttanesca sauce (modified because I added pancetta – yummy) and tossed it all together for a delicious guilt-free “pasta” dish! The flavors were so intense and delicious! This will definitely remain a favorite 🙂
4 zucchini – spiralized
4 oz chopped pancetta – Trader Joe’s sells this already chopped, and I always keep some around
1/2 small can of sliced black olives – drained
2 T capers – rinsed
1 1/2 cups marinara sauce – I make my own and here’s the recipe
1 T anchovy paste
3 Dorot crush garlic cubes – these can be found at Trader Joe’s, too
Fry the pancetta over medium high heat until it’s crispy.
Add the anchovy paste and mix it up.
Add the rest of the ingredients (except the zucchini) and cook until the garlic melts. Mix it all up.
Add the zucchini noodles to the pan and cook only until they are warm. DO NOT OVERCOOK otherwise the noodles will turn mushy (yuck!)
Remove from pan and add a bit of olive oil and red pepper flakes to taste.