Courgette "spaghetti"

Grant Allen

Amazingly fresh, the texture of the courgette noodles truly emulates spaghetti.

Ingredients

6	Courgettes (Main)
1 drizzle	Olive oil
1 cup	Baby spinach, leaves only
1 cup	Parmesan cheese, shredded
4 stems	Basil leaves, fresh

Tomato sauce

2 Tbsp	Olive oil
4 cloves	Garlic, crushed
1	Onion, medium, diced
2 stalks	Celery, finely diced
2	Carrots, finely diced
8	Tomatoes, ripe, medium, diced (Main)
2 Tbsp	Tomato paste
1 cup	Fresh herbs, chopped - basil, oregano, marjoram, thyme
1 Tbsp	Smoked paprika
2 cups	Water

Directions

1. Shred washed and dried courgettes on a mandolin or with a julienne peeler and place in a large bowl.
2. Toss the courgette "spaghetti" in olive oil and season with salt and pepper. Add baby spinach leaves and cover with hot tomato sauce.
3. Portion into your serving glasses and top with parmesan and basil.
4. Tomato sauce:Heat 2 Tbsp olive oil in a heavy-based pan over a low heat. Add the garlic and onion and stir for 10 minutes. Don't let the garlic burn.
5. Bring up to moderate heat and add diced celery and carrot. Stir and cook vegetables until soft.
6. Add tomatoes, tomato paste, herbs, smoked paprika and 2 cups of water.
7. Simmer for as long as possible, at least an hour, adding water if required.
8. Puree with a stick blender. Season to taste with salt and pepper.