Peel and finely slice the onion. Top, tail and dice the courgette. Pick the basil leaves.
Pour the olive oil into a saucepan on a low heat. Add the onion and cook for 2 minutes before adding the courgette. Cook for 3 to 4 minutes until softened. Finally stir in the tinned tomatoes, season with salt and pepper and cook on a gentle simmer for 20 minutes. Stir in the basil and serve on top of fresh pasta with a generous sprinkling of grated Parmesan.
«Add chopped chilli to the sauce to give it a little kick. This sauce can also be used as a topping for pizzas - a real store cupboard favourite!»