Blanch the pasta in boiling salted water until al dente. Drain and reserve a splash of the cooking water. Do not refresh the pasta in cold water.
Toast the fennel seeds in a dry pan, then crush using a pestle and mortar.
De-seed the peppers and cut into a rough 1cm dice. Peel and finely dice the red onion and garlic. Cut the courgettes and dice slightly smaller than the peppers. Tear the basil with your hands and set aside for later.
Heat a deep based pot and add the olive oil along with the onion. After a couple of minutes add the garlic. Cook for 1 more minute, then add the peppers and cook for a further 5 minutes. Next add the courgettes and cook for 5 minutes and then add the fennel seeds and cook for 30 seconds before finally adding the tomatoes. Bring to the boil then reduce to a simmer for 5 minutes.
Add the pasta along with the little pasta stock reserved from the cooking. Finally add the basil leaves. Taste the dish and adjust the seasoning accordingly.
Serve in a deep bowl and garnish with fresh basil leaves.
«Vary the vegetables according to the season. For example in the winter months, pumpkins, celeriac and parsnip are great to roast and use in the dish.»