Ingredients
2 tsp olive oil
for tomato sauce
2 cloves garlic
minced
550g fresh tomatoes
chopped
1 tbsp red wine vinegar
1 tsp sugar
1 tbsp olive oil
for fettuccine
1 leek
sliced into long ribbons (use a potato peeler for all vegetables)
2 large carrots
sliced into long ribbons
3 large zucchini
sliced into long ribbons
¼ tsp salt
10 fresh basil leaves
½ cup grated cheese
Equipment
- 1 non-stick frying pan
- 1 potato peeler
- 1 mandolin
- 1 grater
Instructions
- For the tomato sauce: Place oil in a non-stick frying pan on low heat and add garlic.
- Cook for 1-2 minutes until garlic becomes fragrant.
- Add the tomatoes, vinegar and sugar. Turn up the heat and simmer for 5 minutes.
- For the fettuccine: Heat oil in a large non-stick frying pan, add vegetables with a pinch of salt and cook for 2-3 minutes, moving around the pan often. This will provide a lovely, crunchy texture but if you prefer soft, cook it for a little longer.
- Serve fettuccine in bowls topped with sauce, a sprinkling of fresh basil and grated cheese.
Notes
Tip
To get the vegetables into pasta-like ribbons, you can use a potato peeler for fettuccine thickness, a mandolin for angel hair thinness, or even a grater for something in the middle.
Tip
If you’re worrying about multitasking with the sauce and fettuccine at the same time, make the sauce and set it aside until you’re ready to use it. This can be made an hour – or even a day – before.
