Pasta with Vegetable Ragout

Ragout

• 30 g olive oil
• 1 garlic clove
• 50 g onions sliced
• 50 g celery cut in pieces (2 cm)
• 50 g carrots cut in pieces (2 cm)
• 50 g courgette cut in pieces (2 cm)
• 400 g tomato sauce
  o tomato passata
• 100 g water
• 1 tsp fine sea salt
• 5 fresh basil leaves plus extra for garnishing

Pasta

• 1000 g water
• ½ tsp fine sea salt
• 320 g dried pasta (e.g. penne)