20 fresh basil leaves
2 small courgettes, sliced lengthways finely
16 courgette flowers, torn in half
2 garlic cloves, bashed, but left whole
2 small onions, sliced finely
2 anchovy fillets
255g/9oz dried pennette pasta (or another type of short dried pasta)
salt and feashly ground black pepper to taste
8 tbsp olive oil
extra virgin olive oil, for drizzling
240ml/8fl oz approx vegetable stock
30g/1oz parmesan cheese, freshly grated