- 2 tbsp olive oil
- 1 red onion, finely chopped
- 1 clove garlic, crushed
- 1/2-1 level tsp dried crushed chillies (optional)
- 2 x 400g cans Smart Price Chopped Tomatoes
- 1 tsp balsamic vinegar
- 4 large courgettes
- 40g grated Parmesan
- Crusty bread, to serve
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. Serve with crusty bread on the side.