Tomato and Basil Courgetti

I've been making this pasta sauce for years. It's a great one to have in your repertoire as it combines classic flavours of tomato and basil and makes for the perfect quick & easy dinner. I love serving this with courgetti for a light summer supper that packs in portions towards your five a day, but if you want something more substantial, it also works well with pasta. What's more, the sauce freezes well so I tend to double or triple the quantities and make a big batch to freeze in individual portions.

Three great health benefits: boosts immunity, rich source of antioxidants, good source of fibre

Serves 2

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, crushed
14-15 fresh tomatoes (mine weighed approx 500g), chopped
1 tbsp tomato puree
7-8 fresh basil leaves
Sea salt and black pepper
4 courgettes (2 per person), spiralised

Method:
1) Heat the oil in a large pan and add the onion, followed by the garlic. Cook on a medium-low heat for a few minutes until softened, stirring regularly.
2) Add the tomatoes, stir and cook for approximately five minutes, stirring regularly.
3) Add the tomato puree and seasoning and stir to combine. Increase the heat and simmer, stirring regularly, for 10-15 minutes until the sauce has thickened and the liquid reduced.
4) Add the basil and cook for a further five minutes. Serve over spiralised courgetti.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats