Tomato and courgette sauce
- Heat a frying pan, add olive oil and diced onion, then cook for 8 to 10 minutes until softened but not coloured. Remove to one side. Add courgettes (trimmed and sliced into rounds) to the pan and stir-fry over a high heat for 3 to 4 minutes to lightly brown.
- Return onion to the pan and add chopped tomatoes (400ml can). Bring to the boil, then turn down the heat and simmer for 5 minutes until the sauce has reduced slightly.
- Stir in courgettes and cook for a few minutes more. Season with salt and pepper to taste, stir in basil and serve sauce on the side of parmesan risotto cakes.