Ingredients

Steps

• Heat olive oil in a large pan and sweat garlic until golden.
• Remove the garlic and dissolve anchovy fillets into the oil using a wooden spoon.
• Add sliced onions and courgettes and sweat them in the pan.
• Pour in 240ml of vegetable stock followed by courgette flowers and basil leaves.
• Stir-fry for a few minutes and season with salt and pepper.
• Cook pasta in a separate pot until al dente and drain.
• Mix the pasta into the sauce and stir in the grated parmesan.
• Serve immediately drizzled with extra virgin olive oil.