Pasta Arrabbiata with Carrot Noodles
10 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Spicy and light, this spiralized version of a classic pasta uses carrot noodles, which nicely absorb the flavors of the arrabbiata sauce while offering their own subtle sweet flavor.
Ingredients
- 1/4 cup extra virgin olive oil
- 5 garlic cloves, minced
1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz
1 (28 ounce) can Tuttorosso® Tomato Puree Extra Thick with Sweet Basil 28 oz
- 2 teaspoons crushed red pepper
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 3-4 large carrots, peeled, spiralized using Blade C, noodles trimmed
- 1/2 cup grated Parmesan cheese
- 1/4 cup thinly sliced fresh basil leaves
Instructions
Step one
Heat oil in large saucepan over medium heat. Add garlic and cook about 3 minutes or until garlic is lightly browned, being careful not to burn. Add in diced tomatoes and tomato puree, bring to a boil.
Step two
Reduce heat to low, stir in red pepper, oregano, salt and black pepper. Cook uncovered for about 20 minutes, stirring occasionally.
Step three
Bring a large saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and cook for 2-3 minutes or until noodles are al dente. Drain into a colander and set aside.
Step four
Once sauce is done cooking, remove from heat, fold in the cheese and basil and toss well to combine. Add in the carrot noodles, toss and transfer to a large pasta serving bowl.
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