2 cloves of garlic
2 tins of tomatoes
Splash of olive oil
Generous pinch of salt
Crack of black pepper
Sprinkling of chilli flakes
1/2 teaspoon dried oregano
1 courgette/zucchini per person
PEEL, CRUSH, HEAT, ADD, SIMMER, SPIRALISE, COOK, STIR, SERVE…
To make the sauce, peel and crush the garlic. Add a splash of olive oil and the garlic in a saucepan over medium heat, being careful not to burn the garlic. Add the tinned tomatoes, salt, pepper, chilli and oregano. Let it simmer for 30 minutes, stirring occasionally. Taste for salt, pepper and chilli according to your taste.
Spitalise or julienne peel the zucchini/courgettes. Heat a pan with a little olive oil and place all the spiralised zucchini/courgette in there. Cook and stIr for about 7 minutes, or until they have softened and reached the desired consistency. Remove any excess liquid.
Stir through the tomato sauce. Serve with parmesan and fresh basil.