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and tomato sauce


  • 2 large courgettes
  • 2 tomatoes
  • 2 cloves of garlic
  • 1 onion
  • Extra Virgin Olive Oil
  • Fresh basil
  • Grated cheese


Wash and slice the courgette. These can either be slices or medium-sized cubes—whatever takes your fancy.

Next, peel and purée the tomatoes. You could also use puréed tomato. It is entirely up to you.

Finely chop the onion and the garlic and sauté it in a casserole at a very low heat. Once golden brown, add the courgette and sauté all together. Add the tomato purée and let simmer. Season to taste.

Let all the water from the courgette and tomato evaporate. When the sauce has reduced, remove from the heat and add finely chopped basil.

Arrange on a plate and sprinkle a generous serving of grated cheese—Parmesan, for instance.