Low Carb Orecchiette Pasta with Tomato Sauce
Indulge in the perfect guilt-free comfort food with this Low Carb Orecchiette Pasta with Tomato Sauce recipe! Crafted from almond flour and xanthan gum, this homemade pasta is delightfully tender and low in carbohydrates, making it ideal for those following a keto or low-carb lifestyle. The pasta pairs beautifully with a robust tomato sauce infused with garlic, fresh basil, oregano, and a subtle kick of red pepper flakes. Simmered to perfection, the sauce clings to the thumb-shaped orecchiette, creating a deliciously satisfying dish. Finished with a shower of grated parmesan cheese, this recipe is a healthy twist on classic Italian flavors that’s perfect for weeknight meals or special occasions. Ready in just over an hour and serving up hearty portions for four, it’s a must-try for low-carb enthusiasts craving authentic pasta dishes!
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Recipe Information
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
Instructions
In a large mixing bowl, combine almond flour, xanthan gum, and salt.
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.
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.
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.
Arrange shaped pasta on a baking sheet lined with parchment paper.
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.
Drain the pasta and set aside.
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
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.
Season the tomato sauce with salt to taste.
Add the cooked orecchiette to the sauce, stirring gently to coat the pasta evenly.
Serve immediately, topped with grated parmesan cheese and additional fresh basil if desired.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 19.3 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1093 mg | 84% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
