Courgetti with Tomato Sauce

Ingredients

For the courgetti

• 2 courgettes

For the sauce

• 4 large ripe tomatoes*, chopped
• 1 small onion, finely chopped
• 1 clove garlic, crushed/finely chopped
• 1 teaspoon fried basil (or fresh if you’ve got it!)
• pinch of sugar and salt
• olive oil

Method

Chop off the ends of the courgettes, and put through a spiralizer to get thin courgette noodles. Put aside.

Heat up a saucepan, add the onion and garlic with some oil. Fry until translucent.

Add the tomatoes and basil and cook on a low heat until the tomatoes break up.

Taste a little of the sauce and add pinch of sugar and salt if desired (depends upon how tasty the tomatoes are to start with – sometimes they need a little more sweetness).

In another saucepan, bring some water to a boil and add the courgetti noodles – cook them VERY LITTLE, only for 1 or 2 minutes, then take out and gently drain. (They really don’t need much cooking, or they fall apart and go mushy.)

Pour the tomato sauce over the courgetti and serve.

*Note: You can use tinned tomatoes, but this version turns out nowhere near as nice. Fresh tomatoes generally have much better flavour.