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Ingredients

For the Spaghetti:

  • 4 large courgette / zucchini
  • 1 clove garlic
  • 2 tbsp olive oil
  • a knob of butter

For the Tomato Sauce:

  • 750 g fresh ripe plum tomatoes
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tbsp basil, chopped
  • 1 tsp red wine vinegar

Method

  1. Put the courgette /zucchini through the spiralizer to get long spaghetti style shapes.
  2. To make the sauce, heat a saucepan of water until boiling. Add the tomatoes and simmer for 2 minutes then refresh in cold water. Peel off the skin then chop each one into 4 pieces.
  3. Heat a frying pan until hot. Add the oil then onion and fry until soft. Add the garlic and fry for 30 seconds.
  4. Add the tomatoes and basil and heat until the tomatoes have broken down – this will take about 15 minutes. When the sauce is reduced and thick add the vinegar and seasoning.
  5. Heat a large wok or frying pan until hot. Add the oil, butter and garlic. Fry for a few seconds then add the courgettes. Toss over the heat for 3 – 4 minutes until just tender. Drain of any excess liquid.
  6. Season and spoon into a serving bowl. Spoon the sauce on top.
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