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Ingredients
4
large
zucchini
(peeled)
3
tablespoons
extra virgin olive oil
3
cloves
garlic
(crushed and peeled)
salt and pepper
(to taste)
Arrabbiata Sauce:
3
tablespoons
extra-virgin olive oil
(divided)
½
tablespoons
crushed red-pepper flakes
½
cup
tomato paste
2
cups
fresh tomatoes
(chopped and seeds removed)
1
teaspoon
dried oregano
1
teaspoon
garlic powder
salt and pepper
(to taste)
Garnish (optional):
fresh basil
(washed, dried and cut into thin slices)
Parmesan cheese
(freshly grated)
Instructions
Heat olive oil and red pepper flakes in a medium skillet over medium heat until fragrant, 1-2 minutes.
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 zucchini into thin, long noodles with a spiral slicer.
Place cut noodles on paper or clean kitchen towels to absorb excess moisture..
Heat olive oil and garlic in a large skillet 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 zucchini noodles and sauté for approximately 2-3 minutes using tongs to flip the noodles to ensure they are warmed throughout.
Remove from heat and toss with warm arrabbiata sauce. Season with salt and pepper to taste.
Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired.