So after a terribly decadent weekend in London where we ate all the meat; including amazing roast bone marrow, a spectacular chateaubriand, the best crackling either of us has ever eaten, a veal heart, we needed to get back on the healthy eating for a while.
This evening we experimented with pasta made from spiralised courgette ribbons. After the courgette was ribboned we fried it with a tiny smidge of butter.
The sauce was simply some diced onions, red peppers, a tin of tomatoes, tomato puree, a couple of tablespoons of red wine, garlic, some diced chorizo and some green peppers cooked until thickened.
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