Low Carb Puttanesca Sauce
Transform your Italian comfort food favorites with this flavorful, Low Carb Puttanesca Sauce! Bursting with bold Mediterranean flavors, this quick and easy recipe combines rich olive oil, savory anchovies, zesty capers, and briny kalamata olives with fragrant garlic and a touch of heat from red pepper flakes. Simmered with juicy, canned diced tomatoes for a perfectly thick and aromatic sauce, it’s a low-carb twist on a classic puttanesca that’s ready in just 30 minutes. Serve it over zucchini noodles, spaghetti squash, or your favorite pasta alternative for a satisfying yet guilt-free meal. Perfect for weeknights or impressing dinner guests, this dish is the ultimate keto-friendly answer to your sauce cravings!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 6 anchovy fillets, minced
- 0.5 teaspoon crushed red pepper flakes
- 15 ounces canned diced tomatoes
- 0.5 cup pitted kalamata olives, sliced
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon ground black pepper
Instructions
Heat olive oil in a large skillet over medium heat.
Add minced garlic and anchovy fillets to the skillet. Cook, stirring frequently, until the garlic is fragrant and the anchovies have dissolved, about 2 minutes.
Stir in the crushed red pepper flakes and cook for another 30 seconds.
Add the canned diced tomatoes to the skillet. Stir well to combine all ingredients.
Reduce the heat to low and let the sauce simmer for about 15 minutes, allowing it to thicken and the flavors to meld together.
Add the sliced kalamata olives and capers to the sauce, stirring well to incorporate them.
Continue simmering the sauce for another 5 minutes.
Remove the skillet from heat and stir in the chopped fresh parsley and ground black pepper.
Taste the sauce and adjust seasoning as necessary, although the anchovies and olives should provide enough salt.
Serve the low carb puttanesca sauce over your favorite pasta substitute such as zucchini noodles or spaghetti squash.
Nutrition Facts
Calories |
911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 6114 mg | 266% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 12.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 370 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1335 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
