Heat the oil in a large frying pan
and fry the courgettes for 4-5 mins
until softened. You may need to
do this in 2 batches, depending
on the size of your pan. Remove
and set aside.
While the courgettes cook, boil
the tomatoes for 15 secs in the
water you will cook the pasta in,
then plunge them into a bowl of
cold water. Remove the skins and
seeds, and chop the flesh. Add the
pasta to the boiling water and cook
following pack instructions.
Add the tomatoes and garlic to
the courgette pan. Cook on a high
heat until the tomatoes start to
break down. Taste and season,
adding the sugar if it needs it.
Drain the pasta, reserving some
of the water, and tip it back into
the pan. Add the tomatoes and
courgettes, crème fraîche and basil,
adding a little of the pasta water
if necessary to moisten.