Serves 6


  • 1/4 cup extra-virgin olive oil
  • 5 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (28-ounce) can tomato puree with basil
  • 2 tsp. crushed red pepper
  • 1/2 tsp. dried oregano
  • Salt and black pepper, to taste
  • 3 to 4 large carrots, peeled, spiralized using Blade C on an Inspiralizer (or the linguine noodle setting), noodles trimmed
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, thinly sliced


    Special equipment: spiralizer

    Heat oil in large saucepan over medium heat. Add garlic and cook for about 3 minutes, or until the garlic is lightly browned, being careful not to burn it. Add in the 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 to 3 minutes, or until noodles are al dente. Drain into a colander and set aside.

    Once sauce is done cooking, remove from the 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.

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