This Italian soup is very quick to make.
It requires a lot of olive oil but this is part of the flavouring and the reason that water rather than stock is used.
8 Tblsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
2 tomatoes, roughly chopped
1 lb 450g courgettes, sliced
6 basil leaves, torn
salt and pepper
8 ozs 225 g pasta shapes
4 tsp pesto
Heat the oil in a saucepan and fry the onions and garlic over a low heat for 10 minutes until soft and golden. Add the courgettes, tomatoes and basil with 1/2 pt 225 mls of water. Bring to the boil and simmer for 5 minutes.
Add a pint 600 mls of boiling water and the pasta. Simmer for 10 minutes until the pasta is soft. Season to taste.
Serve in 4 individual bowls and swirl in a teaspoon of pesto.