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Gluten Free Spaghetti all’Arrabiata
Ingredients
For the Veggie Pasta
  • 4 medium-sized yellow squash
  • Veggetti Pro
For the Arrabiata Sauce
  • 1 tbs olive oil
  • 1/2 medium onion diced
  • 2 cloves of garlic minced
  • 1/4 cup + 2 tbs white wine
  • 8 tomatoes seeded
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp red pepper to taste
  • salt and pepper to taste
  • Fresh basil
Instructions
For the Arrabiata Sauce
  1. Heat olive oil in a medium-sized pan
  2. Sauté onion and garlic on medium heat until softened (do not brown)
  3. Add white wine, tomatoes, and spices and simmer for at least 30 minutes to allow flavors to meld
  4. Puree using a stick blender
For the Veggie Pasta
  1. Boil yellow squash al dente, approximately 2-3 minutes
  2. Drain
  3. Toss veggie pasta with arrabiata sauce
  4. Garnish with freshly mozzarella or parmesan cheese and fresh basil
  5. Serve immediately