4 large courgette / zucchini<br />
1 clove garlic<br />
2 tbsp olive oil<br />
a knob of butter750 g fresh ripe plum tomatoes<br />
2 tbsp olive oil<br />
1 onion, finely chopped<br />
2 cloves garlic, crushed<br />
2 tbsp basil, chopped<br />
1 tsp red wine vinegar<ol>
<li>Put the courgette /zucchini through the spiralizer to get long spaghetti style shapes.</li>
<li>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.</li>
<li>Heat a frying pan until hot. Add the oil then onion and fry until soft. Add the garlic and fry for 30 seconds.</li>
<li>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.</li>
<li>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.</li>
<li>Season and spoon into a serving bowl. Spoon the sauce on top.</li>
</ol>
Spiralized Zucchini Spaghetti with Fresh Tomato Sauce
One for the fussy eaters! If you haven’t tried a spiralizer yet, they are fantastic at morphing bland veggies into fun spaghetti-like strands.
