Ingredients

Step by step

1. Heat the oil in a large sauté or frying pan over a medium- high heat, and add the grated courgettes. Cook for 2-3 minutes, stirring often, until softened and the moisture has evaporated. Add the garlic and fry for 2 minutes, then add the tomatoes and sugar. Bring to a fast simmer and cook, stirring often, for 20-25 minutes until the sauce has reduced and thickened, and the courgettes have pretty much dissolved into the sauce. Season to taste.
2. While the sauce is bubbling, cook the pasta in plenty of salted boiling water until just al dente. Put the ham or pepperoni on a non-metallic dinner plate and microwave for 2-3 minutes until completely crispy. Transfer to a sheet of kitchen paper to cool, then break into crisps. If you don’t have a microwave, fry them in a tiny bit of oil over a high heat for a few minutes, then drain as before.
3. Once the pasta is just under al dente, transfer a couple of ladles of the cooking water to the sauce, then drain the pasta and add to the pan of sauce, with most of the basil (or serve this separately for a milder flavour). Put over a medium heat, stir everything together, and let it bubble to reduce for a couple of minutes, stirring to combine and coat in the sauce. Check the seasoning, then transfer to a shallow, wide serving dish and top with the halved mozzarella pearls, the ham or pepperoni crisps, and the remaining basil leaves, and grated Parmesan if using. Take to the table and allow everyone to serve themselves.