400 g spaghetti (14.1 oz)

1 handful fresh basil leaves

1 onion, finely chopped

18 cherry tomatoes, quartered

½ courgette, coarsely grated

1 tsp dried oregano

500 ml vegetable broth (5 dl / 2 cups)

1 tin chopped tomatoes (about 400 g)

2 tbsp extra‑virgin olive oil

1 tsp chilli flakes (optional)

1 tsp salt (adjust to taste)

Freshly ground black pepper

1 clove garlic, finely chopped

50 g Parmesan, freshly grated (1.8 oz)

1. Heat 1 tbsp olive oil in a large, deep-frying pan or wide saucepan over medium heat. Add the chopped onion and cook gently until softened, about 4–5 minutes. Add the garlic and cook for 30 seconds until fragrant.
2. Stir in the quartered cherry tomatoes, grated courgette, dried oregano and chilli flakes (if using). Cook for 2–3 minutes to soften the tomatoes slightly.
3. Add the tin of chopped tomatoes, vegetable broth and salt. Stir to combine and bring to a gentle simmer.
4. Break the spaghetti in half if necessary and add it to the pan, pressing it into the liquid so it is mostly submerged. Use tongs to spread the pasta evenly and ensure it is covered with the sauce as much as possible.
5. Increase heat slightly to bring to a gentle boil, then reduce heat to maintain a steady simmer. Cook uncovered, stirring every few minutes to prevent sticking and to help the pasta cook evenly, for about 10–12 minutes, or until the pasta is al dente and the sauce has thickened. Add a little extra hot water or broth if the pan becomes too dry before the pasta is cooked.
6. Once cooked, remove from the heat and stir in the remaining 1 tbsp olive oil, freshly grated Parmesan and most of the basil leaves (reserve a few for garnish). Season to taste with freshly ground black pepper and more salt if needed.
7. Serve immediately, garnished with the remaining basil and an extra sprinkle of Parmesan.