Also prepare one small handful of ripped basil leaves, a pinch of dried oregano, half a finely minced small garlic clove, and 450g of pasta.
Cooking Instructions
Begin by bringing a large pan of water to a boil for the pasta. Top and tail the courgettes, then grate them or slice into slender batons.
If grated, wrap in a tea towel and squeeze firmly to remove excess water before trimming and finely slicing the spring onions.
Finely dice the tomatoes, capturing all juices, and place in a bowl with three tablespoons of olive oil, ripped basil, dried oregano, garlic, and salt.
Mix thoroughly and let sit while cooking the pasta in salted water according to packet instructions.
Warm four tablespoons of olive oil in a large frying pan or wok, then sauté the spring onions until soft.
Add the courgettes and fry gently for five minutes, incorporating starchy pasta cooking water to ensure they soften rather than brown.
Transfer the cooked pasta directly into the courgette pan, tossing vigorously to coat and emulsify.
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Stir in the diced tomato mixture before tipping the complete dish onto a large platter, adding extra basil leaves for color.
