Konjac Shirataki Pasta Puttanesca

KETOMEE Konjac Fettuccine is perfect for Pasta Puttanesca.  Its firm texture mingled well with the aromatic salty and spicy Puttanesca sauce. 



  • 1 pack of Ketomee Konjac Fettuccine – rinsed under cold water for 1 minute
  • 3 tablespoon extra virgin olive oil
  • 3 cloves garlic – smashed, peeled and chopped
  • 4 slices of anchovy fillets – chopped
  • 1 can tuna – drain the liquid
  • ½ cup pitted black olives – sliced
  • 1 tablespoon capers
  • 1 teaspoon dried chili flakes
  • 1 can whole plum tomatoes
  • 1 cup cherry tomatoes - halved
  • Chopped parsley and basil for garnish
  • Dash of black pepper



  • Heat the extra virgin olive oil in a pan
  • Add anchovy fillets, fry until fragrant.
  • Add in the garlic and tuna, cook until the tuna is dry
  • Pour the whole plum tomatoes and dried chili flakes, bring to boil
  • Add in the capers and black olives.
  • Toss in the Ketomee Konjac Fettuccine, mix well
  • Season with black pepper. 
  • Toss in the cherry tomatoes, mix well
  • Dish out and garnish with chopped parsley and basil
  • Ready to serve


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