Recipe: Keto Tomato Pasta

Ingredients:

For Sauce:

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

For Noodles:

1 medium spaghetti squash
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper

Directions:

For Sauce:

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.

For Noodles:

Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes.

Top noodles with tomato sauce and enjoy!