Keto Courgette Pasta Noodles with Arrabbiata Sauce

This Courgette Noodles with Arrabbiata Sauce recipe replaces traditional pasta with healthy and delicious courgette noodles, so you can indulge in it often without any guilt.

All’arrabbiata is a spicy Italian red sauce made with red pepper flakes. It is traditionally served with rigatoni or penne noodles, but here it is paired with crisp-tender spaghetti-like courgette noodles.

If you’d like to save a little time, you can use prepared arrabbiata sauce. However, you can make your own from scratch in less than half an hour or you can make large batches in advance and freeze the rest for easy weeknight meals.

Yield: 4 servings
Total Prep Time: 40 minutes

Ingredients:

4 large firm cougettes
3 Tbsp extra virgin olive oil
3 cloves garlic, crushed and peeled
Sea salt and pepper, to taste

Arrabbiata Sauce:

3 Tbsp extra-virgin olive oil, divided
½ Tbsp crushed red-pepper flakes
100g tomato paste
400g fresh tomatoes, chopped and seeds removed
1 tsp dried oregano
1 tsp garlic powder
salt and pepper, to taste

Garnish (optional):
fresh basil, washed, dried and cut into thin slices
Parmesan cheese, freshly grated

Special equipment: vegetable spiral slicer, such as the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer or the OXO Spiral Vegetable Slicer.

Directions:

Prepare the sauce by heating olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and heat until fragrant. Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, and garlic powder. Season with salt and pepper, to taste.

Simmer until sauce is slightly reduced, approximately 20 minutes, stirring occasionally.

While the sauce is cooking, slice courgettes into thin, long noodles with a spiral slicer. (If using the Paderno Tri-Blade Vegetable Spiral Slicer, use the small “shredder” blade to create spaghetti-like strands).

Cut the noodles with kitchen scissors once they reach 10-12” long. Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside.

Heat olive oil and garlic in a large frying pan over medium-high heat until the garlic turns golden brown, about 4-5 minutes.

Reduce heat to medium and remove garlic from the pan with a slotted spoon or fork and discard. Add courgette noodles to the frying pan and sauté for approximately 2 minutes. While cooking, use tongs to flip the noodles to ensure they are warmed on each side. Season with salt and pepper, to taste, and set aside.

Remove from heat and toss with warm arrabbiata sauce. Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired. Serve immediately.

 

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