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Courgette spaghetti with fresh ramallet tomato sauce

Prepared in only 15 min.

Preparation time 15 min.
very easy

Light, vegan dish for those hot summer days, also great to take to the beach.

Preparation

Cut the courgettes into long thin spaghetti with the spiral slicer.

Dice the ramallet tomatoes.

For the sauce, sauté the garlic with the sunflower seeds in olive oil. Add the Ramallet tomatoes and the Dip i Fet Tomate (a mixture of trimmed tomatoes, almonds and herbs). Cook for 5 min. until it thickens.

Season with salt and Foc (hot chilli olive oil).

Now just add the courgette spaghetti, stir in and leave to stand for about 10 minutes. The courgette spaghetti, like its pasta cousins, is only cooked al dente.

Arrange on plates and serve with fresh basil and cheese.