Put a big pan of water on to boil - use the kettle to speed this bit up! As soon as it's boiling pop the penne - or other pasta of your choice - in.
Heat the oil in a frying pan, add the garlic and let it begin to sizzle. Tip the anchovies in too at this point, and let them melt into the hot oil. Give them a hand with a wooden spoon, separating them and moving them around a bit. (Some chilli flakes would be perfect too at this point if not feeding kids!)
Add the grated courgette and let it cook over a wide surface area - the liquid in the vegetable should evaporate better this way.
Pop in a good few tablespoons of passata once your feel the courgettes are almost there. Stir well and let the sauce come together.
Test the pasta to see if it's ready yet and reserve half a mugful of the starchy cooking water - this will help the sauce to come together at the end. Drain if done.
Tip the pasta into the sauce and season with pepper. Add the parmesan cheese, a splash of the pasta water and a glug of extra virgin olive oil. Toss well and if needed, add a splash more cooking water.
Serve with more cheese sprinkled on top.