Clean the sardines, remove head and bone, once rinsed and dried with a tea towel chop them into bits. Trim the courgettes and, once rinsed chop them into strips; peel the onion and the clove garlic; peel the onion and the garlic then crush the garlic and chop the onion. Blanch the tomatoes in boiling water, once drained, peeled and deseeded slice them into fillets.Clean and dry the parsley and chop it finely. Place the oil in a pan and fry until soft but not golden; add the courgettes and brown for 2-3 minutes, stirring with a wooden spoon. Then add the sardines and brown briefly then add the tomatoes, season with salt and pepper and simmer over a medium heat for 6-7 minutes. In the meanwhile cook the pasta in boiling salted water. Drain it al dente mix with the sardine and courgette ragù, sprinkle with chopped parsley and serve.