How to Make Spaghetti al Tonno

Ingredients

• 2 tablespoons MCT oil or coconut oil
• 1 anchovy fillet
• 2 tablespoons capers
• 4 cloves garlic, minced
• ½ cup chicken or fish bone broth, homemade or store-bought
• 1½ cups chopped fresh tomatoes (about 2 medium)
• 1 tablespoon fresh oregano leaves, chopped, or ¼ teaspoon dried oregano leaves
• 0.12 teaspoon cayenne pepper
• ½ teaspoon fine sea salt
• ½ teaspoon fresh ground black pepper
• 1 tablespoon extra-virgin olive oil (optional)
• ½ teaspoon red pepper flakes (optional)
• 1 recipe Zoodles
• 1 (7-ounce) can oil-packed tuna, drained
• 2 tablespoons chopped fresh flat-leaf parsley
• Mixed olives, for garnish

1. Heat the MCT oil in a large skillet over medium heat. Add the anchovy, capers, and garlic and cook for 2 minutes, stirring often with a wooden spoon to break down the anchovy and work it into the oil.
2. Add the broth, tomatoes, oregano, cayenne pepper, salt, and black pepper to the skillet and cook until reduced by half, about 15 minutes.
3. If you desire a very spicy sauce, combine the olive oil and red pepper flakes in a small bowl; set aside.
4. Divide the zoodles among four serving bowls and top each bowl with an equal amount of the tuna, sauce, and parsley. Drizzle each bowl with red pepper oil, if using. Garnish with olives.
5. Store extra sauce and zucchini noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed.