1
4
Courgette Ribbons in Tomato Sauce
Preparation time: 1
5
minutes
Serves:
3
Cooking time:
50
minutes
Ingredients:
• 1½ tbsp olive oil
• 120g onion, finely chopped
• 1 garlic clove, crushed
• ¼ tsp crushed dried chillies
• 2 x 400g tins chopped tomatoes
• ½ level tsp mixed herbs
• 1 level tsp oregano
• 1 level tsp sugar
• 6 courgettes, peeled and stalk removed (1kg prepared weight)
• Salt and pepper to taste
To Serve:
• Parmesan Cheese
Method:
1.
Heat the olive oil in a large pan for a couple of minutes and then
add the onion, garlic and crushed chillies. Cook gently for
approximately 2 minutes without colouring, stirring occasionally with
a wooden spoon.
2.
Add the tinned tomatoes, herbs, sugar and seasoning and bring up
to the boil, then reduce the heat, put a lid on the pan and simmer for
about 45 minutes or until the onions are softened.
3.
Using the finer blade spiralize the courgettes, discarding the seeds.
4.
Cut the courgettes to the desired length with scissors and pat dry
with kitchen paper or a clean tea towel.
5.
E
ITHER:
add the courgettes to the sauce, turning them with tongs
to coat and heat through. This should take two minutes only. Serve
immediately. OR: preheat a wok or large saucepan and without
adding any oil, dry fry the courgettes for 2 minutes, turning with
tongs. Drain the courgettes through a colander, pat dry and serve
immediately with the sauce spooned over
.
· For a change a little chopped bacon may be added with the onions and
garlic.
· If time is short, substitute your favorite jar of pasta sauce.
