Ingredients
2 tsp olive oil
for the sauce
2 clove garlic
minced
550g tomato
fresh, chopped
1 tbsp red wine vinegar
1 tsp sugar
10 basil leaves
for serving
8 parmesan
grated, for serving
1 tbsp olive oil
for the fettuccini
1 leek
large, cut into ribbons
3 zucchini
large, cut into ribbons
1 pinch salt
Allergy Advice
Contains Dairy
Equipment
- 1 non-stick frying pan
- 1 potato peeler
- 1 mandolin
- 1 grater
Instructions
- To make the tomato sauce: Place oil in a non-stick frying pan, add garlic and heat on low. Cook for 1-2 minutes until garlic becomes fragrant.
- Add remaining sauce ingredients (tomato, red wine vinegar, sugar), turn up the heat and simmer for 5 minutes.
- To make the fettuccini: Heat oil in a large non-stick frying pan, add vegetables with a pinch of salt and cook for 2-3 minutes, moving the pan around often. This will give you a lovely crunchy texture but if you prefer soft, cook it for a little longer.
- Serve fettuccini 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 fettuccini thickness, a mandolin for angel hair thinness, or even a grater for something in the middle.
Tip
If you are worrying about multitasking with the sauce and fettuccine at the same time, make the sauce and set it aside until you are ready to use it. This can be made an hour or even a day before.
Storage
The sauce can be made up to a day ahead and stored.
