Pasta Arrabbiata with Carrot Noodles
Try this Pasta Arrabbiata with Carrot Noodles recipe, or contribute your own.
Try this Pasta Arrabbiata with Carrot Noodles recipe, or contribute your own.
- 1/4 cup extra virgin olive oil
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- salt and black pepper to taste
- 2 teaspoons crushed red pepper
- 5 garlic cloves minced
- 1 (28 ounce) can tuttorossoâ® diced tomatoes in rich tomato juice
- 1 (28 ounce) can tuttorossoâ® tomato puree with basil
- 3-4 large carrots peeled spiralized using blade c, noodles trimmed
- 1/4 cup fresh basil leaves thinly sliced
- Carbohydrate 1.43595500016922 g
- Cholesterol 3.6666666713387 mg
- Fat 5.62805167181651 g
- Fiber 0.279633335279036 g
- Protein 1.89837666874094 g
- Saturated Fat 1.33934500141752 g
- Serving Size 1 1 Serving (15g)
- Sodium 839.642500081289 mg
- Sugar 1.15632166489018 g
- Trans Fat 0.214497666858165 g
- Calories 62 calories
Step-by-step
- 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.
Vibrant crushed red pepper infuses a glossy tomato base, coating tender spiralized carrots with sharp, fiery heat. Maintaining textural contrast relies entirely on managing moisture and cooking times.
- Mince five garlic cloves uniformly and monitor the saucepan closely at medium heat; remove them immediately at the three-minute mark once golden to prevent bitter compounds from forming.
- Boil the spiralized carrot noodles for strictly two to three minutes to retain a firm, al dente bite before draining them thoroughly in a colander.
- Simmer the combined diced tomatoes and tomato puree uncovered for twenty minutes to evaporate excess liquid and concentrate the acidity.
- Substitute the parmesan cheese with a plant-based alternative or nutritional yeast at a one-to-one ratio if accommodating dairy-free guests.
Fold the fresh basil and cheese into the finished sauce off the heat to preserve their volatile aromatics. Proper timing ensures the carrot strands remain structurally intact rather than turning mushy.
