Arrabbiata Sauce with Zucchini Noodles is a light, flavorful, and spicy Italian dish that delivers all the bold flavors of traditional pasta without the carbs. The fiery arrabbiata sauce, made with tomatoes, garlic, and red chili flakes, perfectly complements the fresh, tender zucchini noodles. This healthy and delicious recipe is perfect for those following a low-carb or gluten-free diet, or anyone looking for a fresh, vibrant meal. It’s quick and easy to make, offering a satisfying yet wholesome alternative to pasta dishes.
Ingredients:
For the arrabbiata sauce:
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
For the zucchini noodles:
- 4 medium zucchini, spiralized
- 1 tbsp olive oil
- Salt and pepper to taste
For garnish:
- Fresh basil leaves
- Grated Parmesan or vegan Parmesan (optional)
Instructions:
- Make the arrabbiata sauce: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant but not browned. Add the crushed tomatoes and oregano, stir well, and bring the sauce to a simmer. Let it cook for 15-20 minutes until slightly thickened. Stir in the fresh basil and season with salt and pepper to taste.
- Prepare the zucchini noodles: While the sauce simmers, heat 1 tablespoon of olive oil in a separate skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until just tender but still firm (al dente). Season with salt and pepper.
- Combine and serve: Divide the zucchini noodles into bowls and spoon the arrabbiata sauce over the top. Garnish with fresh basil and a sprinkle of Parmesan cheese if desired.
This Arrabbiata Sauce with Zucchini Noodles is a delicious, spicy, and healthy dish that’s perfect for a quick dinner, bringing together the richness of Italian flavors with a light, veggie-based twist!
