Courgetti with scorched tomato sauce

Method

1. Cut the courgettes into spaghetti- like threads (see tips), put in a colander, toss with a good few pinches of salt, then leave to drain.
2. Heat a large non-stick sauté pan until very hot. Tip in the tomatoes and leave for 2 minutes or until scorched underneath. Shake the pan and repeat until about half the tomatoes’ surface is scorched. Turn the heat right down, add a splash of water and let it bubble fiercely until it subsides a bit. Roughly crush most of the tomatoes with a fork, then add the garlic, anchovies and olive oil.
3. Stir well to combine, then bubble gently for 5-8 minutes until the tomatoes have turned into a thick sauce. Add the chilli if using, taste and season (the courgettes can be a bit salty, so go easy). Stir through the oregano.
4. Squeeze the courgetti to remove excess liquid, then taste. If they’re very salty, rinse with cold water and repeat (but drain thoroughly). Toss through the hot sauce to coat. Divide among bowls, scatter over the basil and pine nuts, then top with the parmesan.