pasta puttanesca

prep time: 10 minutes (not including time to make the zoodles) cook time: 25 minutes • yield: 4 servings

¼ cup MCT oil

1 cup finely chopped onions

6 cloves garlic, minced

4 medium plum tomatoes, chopped, with juices

1 tightly packed cup pitted and halved Kalamata olives

2 tablespoons tomato paste

2 tablespoons capers

2 tablespoons minced anchovy fillets (about 8 fillets)

½ teaspoon dried crushed basil

½ teaspoon red pepper flakes

½ teaspoon fine sea salt

4 cups Zoodles ( see here )

Fresh basil leaves, for garnish (optional)

1. Heat the oil in a large pot over medium heat. Add the onions and sauté until soft and lightly caramelized, about 6 minutes. Add the garlic and cook for an additional 2 minutes. Add the remaining ingredients, except the zoodles, and simmer until the sauce has thickened and slightly reduced, about 15 minutes.

2. Adjust the seasoning to taste, then add the prepared zoodles to the pan and toss for 1 minute. Divide among four serving bowls and garnish with fresh basil leaves, if desired.

3. Store extra zucchini noodles and sauce separately in airtight containers in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed.