Ingredients (3/4 people) 
250 g Antica Pasta Chitarra, half onion, 5 tomatoes, 3 courgettes, basil, extra virgin olive oil, salt and pepper.
Execution 
Wash, dry and cut into cubes the courgettes. Warm the oil in a large saucepan over medium heat; add the chopped or thinly sliced onion and then the courgettes, some leaves of basil, the fresh tomatoes cut into thin strips (or the peeled tomatoes crushed with a fork): cook until the courgettes are tender. Cook the Chitarra in a large pot of boiling salted water for 8-10 minutes; drain when pasta is al dente. Sauté the pasta with the sauce in the cooking pan (in the same pan as used for the sauce) and serve.
