Multicolour Funghini soup

Peel and lightly crush the garlic; top and tail the courgettes, once rinsed dice them.Blanch the tomatoes in boiling water for a minute; remove the skin and deseed them and slice them coarsely.Wash the parsley and the basil, chop them and mix them with the parmesan cheese and the oil.Heat a knob of butter in a saucepan, add the garlic and fry until golden then remove it.Add the courgettes, mix well and, when golden, add the tomatoes; mix again and, after 3 minutes, pour the boiling both over the courgette mixture.Simmer for 6-8 minutes, season with salt and pepper. Add the pasta and cook for another 7-8 minutes.Just before removing the soup from the heat, mix the chopped basil and parsley. To serve immediately.Garnishing tips In individual dishes arrange a slice of toasted bread spread with grated pecorino cheese then pour the soup.