This dish can be made for any number.
110g spaghettini per person
1 ½ tbs olive oil per person
1 clove garlic per person, crushed but with skin left on
1 tbs per person tomato concasse
Pinch of dried chilli flakes
Pinch of dried Italian mixed herbs
Freshly ground black pepper
1 medium courgette per person, julienne, fried until soft & golden
Cook the spaghettini in a large pan of boiling water.
Meanwhile heat the oil with the garlic in a wok. 4 minutes before the spaghettini is ready, remove the garlic and discard. Add the tomato concasse, chilli, herbs, salt and pepper and gently sauté for 2 minutes. Stir in the courgette and stir gently to heat through.
Drain the spaghettini and add to the sauce. Toss well, adding a little more oil and salt if necessary. Serve immediately with grated parmesan.