Low-Carb Spaghetti Sauce
Ingredients
- 2 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 1 tbsp. tomato paste
- 1 (28-oz.) can crushed tomatoes
- 1 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1/4 c. fresh basil, chopped
- roasted spaghetti squash
- prepared zoodles
Instructions
- In a large saucepan over medium heat, heat oil. Add garlic and tomato paste and cook, stirring constantly, until very fragrant, 2 minutes.
- Add crushed tomatoes, then fill can with 1/2 cup water and swirl to catch any remaining tomato, and pour into pan. Season mixture with oregano, red pepper flakes, and a generous amount of salt and pepper. Stir in basil and let simmer until reduced, about 30 minutes.
