Zucchini Noodles with Cherry Tomatoes & Olives


  • 3 zucchini spiralized
  • 2 cups cherry tomatoes halved
  • 1 large clove garlic minced (or to taste)
  • 1/4 cup capers
  • 1/2 cup Kalamata olives pitted and coarsely chopped
  • 1 handful fresh basil chopped
  • 1 Tablespoon olive oil
  • 1 tsp anchovy paste I use the kind in the tube; vegetarians -- feel free to omit
  • Sea salt and black pepper to taste
  • Crushed red pepper optional


  1. Heat a large skillet over medium heat. Add olive oil. Once heated, add garlic and anchovy paste, if using. Cook until anchovy dissolves and garlic browns. Add the cherry tomatoes and cook until softened about 5-8 minutes. Then add the capers and olives. Simmer for about 5 minutes more, or until the tomatoes make a sauce. Add salt, to taste. Stir in the basil. While sauce is cooking, spiralize the zucchini and place in large bowl (I cut my noodles with a kitchen scissor so they are easier to eat). When ready, toss the sauce with the zucchini and eat immediately.