Traditional Puttanesca sauce is made with chopped garlic and anchovies that are sautéed in olive oil. Chopped chili peppers, olives, capers, canned tomatoes, tomato paste and oregano are added along with salt and black pepper to taste. It is simmered for at least 30 to 40 minutes.

My lighter fresher version is anchovy and olive oil-free and uses fresh chopped tomatoes that are cooked briefly and tofu Shirataki noodles with zero calories and only 3 carbs per serving. The dish comes together in 15 to 20 minutes, depending on your chopping skills and speed.

I began making it at 5:45 and had it on the dinner plates by 6:00… taking the photos took another couple of minutes… as always!

One last note, I forgot to add the olives. And, darn it, they were missed! I’ve added them to the recipe, so don’t forget them.

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