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Raw Vegan GF Zoodles Puttanesca-variation

Dixie Schexnaildre

A trip to Italy may not be feasible today, but in under 15 minutes time, you can imagine yourself there while consuming this amazing bursting-with-nutrients Puttanesca variation, shown here with ‘zoodles’ (zucchini noodles).

I have a simple $5 hand-noodling tool for vegetables, which makes this a simple prep. However; this recipe atop spaghetti squash (better when cooked, so removing that raw factor) works well too.

I began by plating our home-grown zucchini noodles (about 1 cup worth for each).


  • 1 cup of zucchini noodles for each consumer.
  • 1 yellow-or any color bell pepper, diced
  • 1 small red onion, diced
  • 1 jalapeño , optional, sliced
  • Puttanesca Sauce, one cup per consumer- see our recipe at bottom of this post for make-your-own sauce.


  • Dice at 2 cups of tomatoes, retaining juice and pour into a bowl.
  • Add 1-2 finely torn leaves of basil.
  • Add about one dozen pitted green olives, finely sliced.
  • Mix in 2 teaspoons of capers.
  • Stir in 1 tsp of garlic, minced.
  • Sprinkle with one tsp of black pepper and salt to taste.
  • Mash together and serve.

Keeps refrigerated for about 3 days.