Courgetti with Arguably the Best Tomato Sauce You've Ever Eaten

So it's #nationalvegetarianweek this week and whilst I am certainly a firm carnivore it's good to take a break from it every now again and celebrate delicious vegetables instead. Now, I  know courgetti was a bit of a fad when it first hit the supermarket shelves and cook books, but when used to its highest potential it can be honestly delicious and this recipe is unreal - if I do say so myself!


The sauce is utter perfection. The tomatoes are roasted until just starting to caramelize and then they're juices are reduced down until slightly sweet. This sweetness is then balanced with salty anchovies, earthy garlic and a gentle heat of chilli. Like I say, I've served this with courgetti (as well as fresh basil and toasted pine nuts) but it will work just as well as a pasta sauce or on top of grilled chicken or fish.



Courgetti with Arguably the Best Tomato Pasta Sauce You've Ever Eaten
Serves 4

oil

4 large courgettes, stalk removed

700g cherry tomatoes

3 garlic cloves, finely chopped

8 anchovy fillets in oil, drained and chopped 

pinch chilli flakes

2 tsp dried oregano

Handful fresh basil leaves, roughly chopped

50g pine nuts, toasted

grated parmesan, to serve

sea salt and freshly ground black pepper

Preheat the oven to 200C and line a baking sheet with a small drizzle of oil.

Cut the courgettes into spaghetti- like threads (using a spiralizer or simply by grating), put in a colander, toss with a good few pinches of salt, then leave to drain.

Tip in the tomatoes onto the lined baking tray and then roast in the preheated oven for 10 minutes or until scorched around the edges.

Transfer the tomatoes to a large frying pan over a high heat and let them bubble away fiercely until they reduce down a bit. Roughly crush most of the tomatoes with a fork, then add the garlic, anchovies and chilli flakes. Stir well to combine, then bubble gently for 5-8 minutes until the tomatoes have turned into a thick sauce. Season with pepper and a touch of salt and then stir through the oregano.

Squeeze the courgetti in some kitchen towel to remove excess liquid. Toss through the hot sauce to coat. Scatter over the basil and pine nuts, then serve and top with the parmesan.