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.