A lighter, grain-free version using spiralized zucchini in a rich tomato base.
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Place the spiralized zucchini in a colander, sprinkle with a little salt, and let sit for 15 minutes to draw out excess moisture.
In a large skillet over medium heat, add the olive oil, sliced garlic, and minced anchovies.
Cook the garlic and anchovies for 2-3 minutes, stirring constantly until the anchovies have dissolved into the oil and the garlic is fragrant.
Stir in the red pepper flakes, then add the crushed tomatoes, olives, and capers to the skillet.
Simmer the sauce uncovered for 15-20 minutes until it thickens slightly and the flavors meld together.
Pat the zucchini noodles dry with a paper towel to remove any remaining surface water.
Add the zucchini noodles directly into the simmering sauce and toss gently with tongs for 2-3 minutes until just tender.
Remove from heat, stir in the fresh parsley, and serve immediately to prevent the noodles from becoming watery.
