Low Carb Orecchiette Pasta with Tomato Sauce
Indulge in the comforting flavors of Italian-inspired cuisine with this 'Low Carb Orecchiette Pasta with Tomato Sauce,' a delicious and guilt-free twist on a classic dish. Crafted with a dough made from almond flour and xanthan gum, this homemade orecchiette offers a low-carb alternative that doesn’t skimp on texture or taste. Each tender pasta piece is gently simmered and paired with a rich, aromatic tomato sauce infused with garlic, fresh basil, and a touch of red pepper flakes for balanced spice. Finished with a sprinkle of grated Parmesan, this satisfying meal is perfect for those following a keto or gluten-free diet. Quick to prepare and bursting with fresh, wholesome ingredients, this dish proves that comfort food can also be beautifully nourishing. Serve it as a hearty dinner that feels both nourishing and indulgent!
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Ingredients
- 2 cups almond flour
- 1 teaspoon xanthan gum
- 3 pieces large eggs
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 15 ounces crushed tomatoes
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 0.5 cup parmesan cheese, grated
Directions
Step 1
In a large mixing bowl, combine almond flour, xanthan gum, and salt.
Step 2
Make a well in the center and add the eggs. Using a fork, gradually incorporate the dry ingredients into the eggs until a dough forms.
Step 3
Knead the dough lightly in the bowl, then turn it onto a lightly floured surface. If the dough is sticky, sprinkle with a little more almond flour.
Step 4
Break off small pieces of dough and roll into small balls, then press gently with your thumb to form a small indent, creating the orecchiette shape.
Step 5
Arrange shaped pasta on a baking sheet lined with parchment paper.
Step 6
Bring a large pot of salted water to a gentle boil. Add the pasta and cook for about 5-7 minutes or until they float to the top and are tender. Be careful not to boil too vigorously.
Step 7
Drain the pasta and set aside.
Step 8
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Step 9
Add the crushed tomatoes, chopped basil, oregano, and red pepper flakes. Stir well and let the sauce simmer for 15-20 minutes to allow flavors to meld.
Step 10
Season the tomato sauce with salt to taste.
Step 11
Add the cooked orecchiette to the sauce, stirring gently to coat the pasta evenly.
Step 12
Serve immediately, topped with grated parmesan cheese and additional fresh basil if desired.
Nutrition Facts
| Serving size | (910.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1845.5 |
| Total Fat 152.1g | 0% |
| Saturated Fat 23.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 598mg | 0% |
| Sodium 2140.0mg | 0% |
| Total Carbohydrate 70.6g | 0% |
| Dietary Fiber 29.7g | 0% |
| Total Sugars 19.3g | |
| Protein 80.8g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1093.1mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 1268.4mg | 0% |
Source of Calories