250 Shares

Zucchini Noodles with an Arrabbiata Sauce or Sugo all’arrabbiata in Italian.

This recipe replaces the traditional pasta with healthy, delicious zucchini noodles so that you can indulge in it often without any guilt. Arrabbiata means “angry” in Italian; the name of the sauce refers to the spiciness of the chili peppers. The sauce originates from the Lazio region, around Rome. Mangia!

Kim Pinterest pin Temps 81 1 • Kim Schob

Want even more recipes?

Follow on Facebook

Zucchini Noodles with an Arrabbiata Sauce

Author: Kim
Total Time: 40 minutes
Yield: 4 1x
Diet: Gluten Free

Print Recipe

Description

This recipe replaces traditional pasta with healthy and delicious zucchini noodles so that you can indulge in it often without any guilt.

Ingredients

Units Scale

Zucchini noodles.

4 large firm zucchini peeled
3 T. extra virgin olive oil
3 cloves peeled garlic (crushed)
Sea salt and pepper, to taste

Arrabbiata Sauce:

3 T.. extra-virgin olive oil, divided
1/2 T. crushed red pepper flake
1/2 c. tomato paste
2 c. fresh tomatoes chopped and seeds removed
1 t. dried oregano
1 t. garlic powder
salt and pepper, to taste

Instructions

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 zucchini 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 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 to skillet 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.