Arrabbiata pasta, lemony borlotti and courgette, parsley and parmesan

Dice the onion.

Mince all the garlic. Half is for the arrabbiata sauce and the other half is for the beans.

Sweat the onion in a little oil for 2 minutes. Add half the garlic, a pinch of sugar and cook for another minute.

Add the tinned tomatoes crushing them as you do and the arrabbiata spice mix. Cook for 10 to 15 minutes, until slightly reduced.

Taste and add more salt or a pinch of sugar, if needed.

Bring a large pot of water to boil with a good pinch of salt.

Remove the parsley leaves from the stalk and finely chop.

Cook the pasta for 10 to 12 minutes, until al dente.

While the pasta is cooking, prepare the beans and courgette.

Remove the top off the courgette cut in half lengthways and thinly slice.

Open and rinse the borlotti beans.

In a large pot or fry pan, cook the garlic and courgette in a little oil stirring constantly for about a minute.  Add the beans and a few splashes of water , continue cooking until the courgette is just cooked.

Remove from heat and add the zest and juice of the lemon. Add the chopped parsley and a good pinch of salt. Taste and add more salt, if needed.

Strain the pasta and toss with hot arrabbiata sauce, add a good splash of olive oil and a pinch of salt.

Serve lemony courgette and beans on top of the pasta, sprinkle with Parmesan.