50 g chopped shallot
50 g chopped onion
3 chopped cloves of garlic
50 g of carrot
50 g of celery
150 g of diced courgettes
50 ml olive oil
100 g tomato concassee
300 ml tomato sauce
600 g cooked and drained spaghetti
50 g chopped onion
3 chopped cloves of garlic
50 g of carrot
50 g of celery
150 g of diced courgettes
50 ml olive oil
100 g tomato concassee
300 ml tomato sauce
600 g cooked and drained spaghetti
method
1. Sweat and lightly colour 50 g chopped shallot, 50 g chopped onion, 3 chopped cloves of garlic, 50 g each of brunoise of carrot and celery and 150 g diced courgettes in 50 ml olive oil.
2. Add 100 g tomato concassee and 300 ml tomato sauce; cover with a lid and cook for 10 minutes.
3. Mix in 600 g cooked and drained spaghetti, place in a serving dish and cover the surface with rondels of crisp deep-fried baby marrow.
4. Serve accompanied by grated Parmesan cheese.
2. Add 100 g tomato concassee and 300 ml tomato sauce; cover with a lid and cook for 10 minutes.
3. Mix in 600 g cooked and drained spaghetti, place in a serving dish and cover the surface with rondels of crisp deep-fried baby marrow.
4. Serve accompanied by grated Parmesan cheese.
serving amount
serves 10
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