Ingredients
dash olive oil
½ onion, chopped
¼ leek, finely chopped
1 garlic clove, peeled and finely chopped
1 beef tomato, core removed, roughly chopped
pinch fried chilli flakes
1 courgette, cut into ribbons
handful fresh basil, chopped, plus extra for garnish
salt and freshly ground black pepper
200g/7oz fresh spaghetti, cooked
parmesan cheese, or other vegetarian grating cheese, grated, to serve
Method
1. Heat the olive oil in a frying pan, add the onion and leek and cook over a gentle heat for 4-5 minutes, or until softened. Add the garlic and cook for one minute.
2. Add the tomato and dried chilli flakes and cook for two minutes. Add the courgette and basil and season well with salt and freshly ground black pepper.
3. To serve, stir the sauce into the cooked, drained pasta and spoon onto a serving plate or bowl. Scatter over the grated parmesan cheese and basil leaves and serve immediately.
