Double Tomato Courgetti

Tomato Courgette spagetti
Ingredients (serves 2)

1 tin chopped tomatoes
(or 4 large parboiled cooked chopped tomatoes)
2 cloves garlic
1 small onion- sliced
2 medium cougettes
1 can red kidney beans
few leaves fresh chopped basil
handful of sundried tomatoes

How to make it.

Pan fry the onion and garlic in a splash of oil for a few minutes until softened. Add the red kidney beans and the tomatoes and simmer for 5-7 minutes to warm through or make sure the tomatoes are broken down and pulpy if using fresh. Add a small handful of chopped sundried tomatoes for extra flavour, reserving a couple for the top. Meanwhile spiralise the courgettes (or use a julienne peeler) and boil/steam for a few minutes until just tender, or serve raw if desired. Drain the courgette well. Chop some fresh basil leaves.

Serve the tomato mix over the courgetti-spaghetti and sprinkle the remaining chopped sun dried tomatoes and basil over the top

Thanks to for this delicious recipe