Courgette ‘spaghetti’ with fresh tomato, garlic & basil sauce

In contrast to most tomato sauces, this is light, bright and fresh, as it isn’t cooked. An old friend, the lovely Laura, introduced me to it a couple of decades ago and I’ve been making it every summer since. The ingredients half dissolve into each other in a bowl overnight, resulting in a fabulously pungent sauce. It’s fantastic with pasta, but I have it mostly with courgette ‘spaghetti’, making a lovely, low-carb ratatouille of sorts.