Low-Carb Spaghetti Sauce
Going low-carb doesn’t mean that you need to go out and buy a bunch of crazy ingredients. This recipe is essentially a really good red sauce. And unlike many jars at the grocery store, there’s no added sugar. Keto fans, rejoice! 
We highly recommend serving it over shredded roasted spaghetti squash.
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- 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 cup
fresh basil, chopped
-
- Step 1In a large saucepan over medium heat, heat oil. Add garlic and tomato paste and cook, stirring constantly, until very fragrant, 2 minutes.
- Step 2 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.
Delish: Eat Like Every Day’s the Weekend
