I think there’s something about Spring that brings out my subconscious need for light and bright food! Food like this olive and caper drenched sauce fill you up but don’t leave you full. Does that make sense?
Anyway, this paleo-ized Food Network Magazine recipe is super simple and can be made with ingredients you probably have on hand in your fridge and pantry. I used my handy-dandy spiral slicer to make the zucchini noodles (or zoodles as they are sometimes called). Frankly, I was amazed at the noodle like texture the spiral slicer provides. When you are craving pasta, this baby is the tool to get the job done! Don’t have a spiral slicer, no worries! You can also use a vegetable peeler to make zoodles. In fact, I did a little side-by-side test of the spiral slicer and a traditional vegetable peeler in a prior post. Check out the results.
Filled with mouthfuls of Mediterranean flavor, this pasta is sure to please any picky eater or tired eating companion. Try it tonight!
- 4 large zucchini
- 1 small clove garlic
- 2 Tablespoons capers, drained and rinsed
- ¼ teaspoon crushed red pepper flakes
- 2 Tablespoons extra-virgin olive oil
- 1 (14 oz) can diced tomatoes, drained
- ½ cup pitted kalamata olives, finely chopped
- 2 Tablespoons grass-fed butter
- 3 Tablespoons fresh basil, chopped
- Use the spiral slicer to slice the zucchini.
- Salt zucchini and drain for about 20 minutes (this keeps your sauce from becoming watery).
- Make a paste on your cutting board using the garlic, 1 Tablespoon of the capers, and the red pepper flakes. First chop ingredients finely with your knife then working with the flat side of the knife move the ingredients back and forth until a paste forms.
- Transfer paste to large mixing bowl. Add remaining capers, olive oil, and tomatoes.
- Meanwhile, add the butter to a skillet over medium-high heat. Saute the zucchini for 1-3 minutes. Do not over cook. (think - gentle warming)
- Remove zucchini from skillet and toss with sauce.
- Stir in fresh basil and plate.