To make the pesto blitz up 1 peeled garlic clove, with a large bunch of basil (leaves only), a pinch of coarse sea salt, and 2 tbs olive oil. Add a little more oil or water to loosen the pesto a bit.

Boil 100g rigatoni pasta according to package instructions (pasta di gragnano by Faella is amongst the best of the best, made in the Bay of Naples).

Meanwhile, in a smaller pan briefly fry 1 garlic clove, chopped in a little olive oil. Add 1 small yellow courgette finely chopped, and a handful of yellow and red cherry tomatoes, halved. Stir till the courgette starts to wilt. Turn down the heat to low to keep warm.

Drain the pasta of most (but not all) of its cooking water and add to the vegetables along with a good dollop of pesto. Stir and serve with a garnish of small basil leaves and some freshly grated parmesan.

Serves 1.