‘Pasta’ Pomodoro

Pasta

My Mama isn’t officially Italian, but she may as well be- she speaks the language, lives and breathes the culture and (most importantly) cooks the food. Like any good Italian, she has instilled in me and my sister B the mantra that there’s nothing that a plate of spaghetti pomodoro can’t solve. Unfortunately though, pasta (and pizza for that matter) are the most demanding on my digestive system- and the substitutes can leave me feeling sluggish and heavy. True, sometimes you just need the comfort of white carbs, but for day-to-day life this courgette spaghetti with tomato sauce works a treat- courtesy of my favourite new toy the Julienne Peeler and my lovely mother’s tomato sauce.

FOR THE TOMATO SAUCE

– 1 large onion, diced.

– 2 cloves of garlic, chopped.

– 2 carrots, chopped.

– 2 sticks of celery, chopped.

– 400g chopped tomatoes

– 1 cup of water

FOR THE COURGETTE SPAGHETTI

– 1 large courgette (or 2 medium) per person.

DIRECTIONS

FOR THE TOMATO SAUCE

1. Heat 2 tbsp of olive oil in a pan and add onion and garlic. Cook until soft.

2. Add carrots and celery and cook for about 15 minutes until soft.

3. Add tomatoes and a pinch of salt, cook for an additional 10 minutes.

4. Whiz with hand blender adding water until desired consistency.

FOR THE COURGETTE SPAGHETTI

1. Chop the ends of the courgettes and slice a bit of the side so that it can lie flat on a chopping board. Using the Julienne Peeler, shred the courgette into beautiful ribbons and place in a bowl.

2. Cover the bowl and microwave for 2 minutes. Alternatively you could plunge into boiling water for 1-2 minutes or even fry in a pan with a tbsp of oil. I’m a student. I get home late on a Tuesday. I microwave! … That said, I am going to try frying with some olive oil and garlic when I get a chance!

3. Serve a big heaping of tomato sauce, salt, pepper and nutritional yeast (or cheese for those of you lucky enough!)

Whatever your dietary requirements are, this dish has got you covered. Calorie counter, low carb, paleo, dairy free, gluten free, wheat free, vegan, raw, clean, vegetarian- you name it! And any leftover sauce can be used as pizza topping!

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