Ingredients

• 2 zucchini
• 1 small white onion
• 400 g tomato purée
• 250 g of ricotta
• 2 tbsp olive oil
• Salt & pepper to taste
• 0.5 tsp oregano 
• 1 tsp brown sugar
• 300 g of spaghetti
• parmesan cheese

Instructions

1. Dice the onion and fry in the olive oil at a medium heat for about 5 minutes till glassy
2. Cut the zucchini into quarters lengthways, then slice about 1/2 cm thick and add to the onion
3. Fry for about 5 minutes, stirring and turning from time to time
4. Put on a pot of salted water to boil for the spaghetti
5. Add tomato purée, salt, pepper and sugar to the onion and zucchini. Then bring to boil for about a minute before reducing the heat and simmering for another 10 minutes
6. Cook spaghetti for manufacturer recommended time, stirring from time to time to keep spaghetti from sticking together
7. Pour water off the spaghetti saving a few tablespoonfuls for the sauce
8. Mix the ricotta into the sauce and stir into the spaghetti
9. Serve hot with grated parmesan cheese