Sweat and lightly colour 2 oz chopped shallot, 2 oz chopped onion, 3 chopped cloves of garlic, 2 oz each of brunoise of carrot and celery and 5 1/3 oz diced courgettes in 4 tbsp olive oil.

Add 3 1/2 oz tomato concassee and 1/2 pint tomato sauce; cover with a lid and cook for 10 minutes.

Mix in 1.3 lb cooked and drained spaghetti, place in a serving dish and cover the surface with rondels of crisp deep-fried baby marrow.

Serve accompanied by grated Parmesan cheese.