ingredients
1/4 cup extra virgin olive oil
5 garlic cloves, minced
1 (28 ounce) can
Tuttorosso® Diced Tomatoes in rich tomato juice 1 (28 ounce) can
Tuttorosso® Tomato Puree with basil 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
- 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.
- Reduce heat to low, stir in red pepper, oregano, salt and black pepper. Cook uncovered for about 20 minutes, stirring occasionally.
- 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.
- 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.
Spiralize veggies without a spiralizer
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