Courgetti with scorched tomato sauce
- June 2015
- Serves 4
- Hands on time 25 min, simmering time 10 min
Courgetti has been touted as the perfect low-cal, low-carb alternative to pasta. What is courgetti? It’s quite literally courgette cut into spaghetti-like strips. It’s great tossed in our smoky-savoury tomato sauce.
- Vegetarian recipes
- 11.3g (1.8g saturated)
- 10.2g (9.1g sugars)
We recommend using The Hemsley Spiralizer. Alternatively, use the julienne attachment on a food processor or cut by hand.
The anchovies aren’t overpowering – they just add a savoury note to the sauce. If you don’t like them, replace them with extra parmesan instead.
Make the sauce up to 2 days in advance and keep covered in the fridge. Add the basil and pine nuts at the last minute. You can keep the finished dish for up to 4 hours in the fridge. The sauce will become a little looser but it will still taste wonderful.
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