2 tbs olive oil
1 red onion, finely chopped
1 clove garlic, crushed
½ – 1 level tsp dried crushed chillies (optional)
2 cans chopped tomatoes
1 tsp balsamic vinegar
4 large courgettes
40g grated parmesan
Heat 1 tbsp of the olive oil in a pan. Add the onion and cook for 3-4 minutes, until soft. Add the garlic and cook for 1 minute, stirring. Add the chillies (if using) and stir through. Add the tomatoes and balsamic vinegar. Bring to a simmer. Partially cover the pan and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly. Use a vegetable peeler to cut ribbons of courgette, about 3mm thick. Then, with a sharp knife, carefully slice the ribbons into long, thin, spaghetti-like strips. Heat the other 1 tbsp olive oil in a large pan and saute the courgetti for 3-4 minutes, until just beginning to soften. Take care not to overcook or the strips will go mushy.
Mix with the hot tomato sauce and scatter Parmesan on top. *ASDA Recipes*
The tomato sauce freezes well, so this recipe makes double the quantity needed and half is saved to use later in another meal.
Per serving: calories 225; fat 7.1g; sat fat 1.3g; sugar 10.4g; salt 0.83g