3 cloves of garlic
Half an onion
Handful of cherry tomatoes
Handful of chestnut mushrooms
Half a can of chopped tomatoes
Bunch of fresh basil leaves roughly chopped
Half a lemon
Aged Parmesan (leave out Parmesan if you want dish to be dairy free)
You need 2 pans.
In the first pan, lightly fry the chopped onions, garlic and chilli flakes. Add a splash of water to stop the onions and garlic from burning. Once lightly browned, add the spiralled courgettes and drizzle more olive oil on top. Keep the heat on lowest heat and leave whilst you are making the sauce.
For the tomato sauce, fry the chopped garlic and onions until light browned, then add the chopped tomatoes, cherry tomatoes, chopped mushroom and half the basil leaves. Add a generous splash of water in the pan and add a lid on top and leave on medium low heat for 15 minutes until the flavours have meshed.
Going back to the courgetti, by now they should have cooked through. Squeeze the lemon on juice on top and add the basil leaves. Add salt and pepper for seasoning and turn the heat off.
Back to the sauce, it should have meshed well now, add the courgetti to the pan and mix well so all the courgetti is covered. Check for seasoning and add salt, pepper to taste. Finish off grated parmesan and garnish with a couple basil leaves. Belissimo!