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Spiralized Puttanesca

Photo: Rachel Johnson
Active time 15 mins
Total time 15 mins

Serves 6 (serving size: about 1 1/2 cups)

Spiralized sweet potatoes make for a hearty pasta replacement in this fresh feeling paleo meal. Puttanesca is an ultra-savory Italian pasta dish that typically consists of capers, anchovies, olives, tomatoes, garlic, and olive oil. In this iteration, fresh tomatoes meet their salty match for a hearty, dairy-free pasta dish that's light on calories and heavy on flavor. For a vegetarian option, leave out the anchovies and use vegetable broth instead of chicken.


  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, minced
  • 4 anchovy fillets
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon crushed red pepper
  • 2 cups unsalted chicken stock
  • 6 cups spiralized sweet potatoes
  • 3 pints multicolored cherry or grape tomatoes, halved
  • 2 tablespoons unsalted tomato paste
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 24 pitted kalamata olives, chopped
  • 3 tablespoons capers
  • 1/8 teaspoon salt

Nutrition Information

  • calories 342
  • fat 12.2 g
  • satfat 1.5 g
  • monofat 6.8 g
  • polyfat 1.5 g
  • protein 8.2 g
  • carbohydrate 37 g
  • fiber 6.3 g
  • cholesterol 2 mg
  • iron 2 mg
  • sodium 569 mg
  • calcium 70 mg
  • sugars 11 g

How to Make It

  1. Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring constantly to break up anchovies. Add stock and bring to a boil. Stir in spiralized sweet potatoes, tomatoes, and tomato paste. Cook 2 to 3 minutes or until the sweet potatoes have slightly softened. Remove pan from heat; add remaining ingredients, tossing to combine.