Login or Join the AK Club to view this recipe.
Ingredients
For the Spaghetti:
4 large courgette / zucchini
1 clove garlic
2 tbsp olive oil
a knob of butter
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
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp basil, chopped
1 tsp red wine vinegar
Method
- Put the courgette /zucchini through the spiralizer to get long spaghetti style shapes.
- 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.
- Heat a frying pan until hot. Add the oil then onion and fry until soft. Add the garlic and fry for 30 seconds.
- 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.
- 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.
- Season and spoon into a serving bowl. Spoon the sauce on top.
