Paleo cooking, straight from your pantry: Zoodles alla puttanesca

I love Italian food. Risotto, pasta, pizza, lasagna... You name it. One of my lifelong sorrows is that a lot of Italian food does not love me. Grains and dairy make me quite ill, so I try not to indulge. It is the bane of my existence. Sigh...

One dish I've managed to paleoify and that I just love, is an all time classic: Zoodles alla Puttanesca. It has always been a favourite of mine and thar certainly has not changed when I went paleo.

The best part? You can make it in under 15 minutes. The second best? Except for fresh herbs, zucchini and tomato.

This dish takes me all of 15 minutes to prepare, and except for some fresh herbs, all you need is zucchini and tomatoes. The rest of your supplies can be found in a well stocked pantry.

I do love my well stocked pantry.

Zoodles are a great pasta replacement. You just need to learn was to not think of pasta, and just love zoodles for being what they are.

After all, don't we all just want that? To be loved and accepted? Sorry. I'll get back to the point now...

Let’s go make Zoodles Alla Puttanesca! (Serves 2)

Prepare these ingrediënts:

Chop up: 6 roma tomatoes and 8 anchovies (packed in olive oil)
Mince 2 cloves of garlic and one chili, a sprig of oregano and a sprig of basil (if you don't have fresh herbs, use dried)
Walk to your pantry and get: a can of chopped tomatoes, some sea salt, a can of tuna, packed in brine, capers, seedless black olives and some extra vierge olive oil

The picture has green olives because that was what was in my well stocked pantry. If it works, use it.
Turn 3 rather small zucchini into zoodles with a spiraliser or potato peeler (when you are short on time, you can do this while your sauce is simmering)

Do this:

Take a large skillet and turn the heat to medium, and add tomatoes, garlic, chilli, anchovies, tomato puree, herbs and a teaspoon of sea salt.

Allow everything to simmer for about 10 minutes.

Drain the tuna.

When your sauce is done just add the tuna, 3 tablespoons of capers, about 20 olives (if you don't want to count them, just grab a handful) and 2 tablespoons of olive oil. Stir everything together.

Add the zoodles and let them simmer in the sauce for about 2 minutes. Be careful not to overcook your zoodles. They are at their best when served al dente!

Enjoy!!