½ small onion, cut into ¾-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon tomato paste
1 garlic clove, peeled
¼ teaspoon red pepper flakes
1 (14.5-ounce) can whole peeled tomatoes
2 tablespoons coarsely chopped kalamata olives
1 tablespoon capers, rinsed
2 tablespoons minced fresh parsley
12 ounces zucchini noodles
2 tablespoons toasted pine nuts
Grated Parmesan cheese
WHY THIS RECIPE WORKS Spiralized noodles are all the rage because they offer a healthy but flavorful alternative to carb-loaded pasta and starchy sides. Plus, if you don’t want to spiralize your own noodles, they are readily available to buy already cut, making a dish like this a snap to make. Here we wanted to combine zucchini noodles, aka zoodles, with a puttanesca-like marinara sauce that boasted a punch from red pepper flakes and briny flavor from capers and olives. To create our sauce we simply microwaved the aromatics along with tomato paste and some oil then added them along with the tomatoes and their juice to the blender and selected selected the chunky soup function. When that cycle was over we switched over to the blender mode to create a sauce with just the right body and consistency. Next we simply added the olives, capers, and the zoodles, letting them soften for just a few minutes. Toasted pine nuts added welcome crunch and flavor to our easy blender zoodles puttanesca. You can find zucchini noodles in the prepared vegetables section of most well-stocked supermarkets.
1. Microwave onion, oil, tomato paste, garlic, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 3 minutes; transfer to Ace blender along with tomatoes and their juice. Lock lid in place, then select soup program 1 (for chunky soups).
2. Once program has completed, process sauce on medium speed until slightly thickened but still chunky, about 5 seconds. Carefully remove lid and stir in olives, capers, parsley, and zucchini noodles. Return lid and let sit until noodles are tender, about 5 minutes. Season with salt to taste. Sprinkle individual portions with pine nuts and Parmesan before serving.