3 medium zucchinis
1 tsp. anchovy paste
2 tsp. chopped garlic
2 tsp. olive oil
1/4 tsp. red pepper flakes
1 (14oz) can diced tomatoes
3 tbsp. sliced pitted Kalamata olives
1 tbsp. capers, drained
2 tbsp. chopped fresh basil
1 tbsp. chopped oregano
Using a vegetable spiralizer, cut zucchini into thin noodles. If you do not have a spiralizer, finely slice zucchinis.
Bring a large skillet to medium-high heat and coat with non-stick spray. Cook and stir zucchini for about 2 minutes, until hot and slightly softened. Pour into a strainer to drain excess liquid.
Bring skillet back to medium heat. Add anchovy paste, garlic, olive oil, and red pepper flakes. Cook and stir for about 1 minute until garlic is browned. Add diced tomatoes, olives, and capers to the skillet. Cook and stir for about 2 minutes.
Add in basil, oregano, and zucchini. Cook and stir about 3-4 minutes until hot mixed well.