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
  of 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)