Ingredients

• 8 tbsp olive oil
• 2 garlic cloves
• bashed
• but left whole
• 2 anchovy fillets
• 2 small onions
• sliced finely
• 2 small courgettes
• sliced lengthways finely
• 240ml/8fl oz approx vegetable stock
• 16 courgette flowers
• torn in half
• 20 fresh basil leaves
• salt and feashly ground black pepper to taste
• 255g/9oz dried pennette pasta (or another type of short dried pasta)
• 30g/1oz parmesan cheese
• freshly grated
• extra virgin olive oil
• for drizzling

Directions

• Heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with the help of a wooden spoon.
• Add the onions and sweat. Then add the courgettes.
• At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes. Taste for salt and pepper - be careful with the salt if your vegetable stock was salty!
• Meanwhile
• cook the pasta until "al dente" and drain. Add the pasta to the sauce
• mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil.