Pasta Arrabiata with Carrot Noodles

Name: Pasta Arrabiata with Carrot Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1/4 cup extra virgin olive oil; 5 garlic cloves; 1 (28 ounce) can Diced Tomatoes; 1 (28 ounce) can Italian Inspirations Tomato Puree Extra Thick; 2 teaspoons crushed red pepper; 1/2 teaspoon dried oregano; Salt and black pepper to taste; 3-4 large carrots; 1/2 cup grated Parmesan cheese; 1/4 cup thinly sliced fresh basil leaves

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Serves:

6 people

Prep Time:

10 minutes

Cook Time:

30 minutes

Spicy and light, this spiralized version of a classic pasta uses carrot noodles, which nicely absorb the flavors of the arrabiata sauce while offering their own subtle sweet flavor.

Ingredients

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1/4 cup extra virgin olive oil
5 garlic cloves, minced
1 (28 ounce) can Tuttorosso® Diced Tomatoes
1 (28 ounce) can Tuttorosso® Italian Inspirations Tomato Puree Extra Thick
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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Pasta Arrabiata with Carrot Noodles

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