- Cut the provola cheese into small cubes the size of a pea
- Cut the courgettes in half lengthwise, then into slices about 2 mm thick
- Heat the oven to 220°, bake the courgettes in a pan lined with baking paper, add salt, L'ùogghje EVO oil and a clove of garlic cut in half and cook without moving them
- After 10 minutes of cooking, turn the pan without moving the courgettes and cook them again until they are evenly toasted but not burnt
- In the meantime, cut the basil coarsely and cook the Fusilli
- Drain the pasta al dente 2 or 3 minutes before, put it back in the pan with a spoonful of cooking water, season it with the greengrocer's sauce, basil and chilli pepper
- Add the courgettes and mix everything well
- Pour the pasta into a baking dish, sprinkle with grated parmesan and bake at 250° for about 15 minutes, turning the pan only once
- Remove from the oven when the pasta is au gratin and a nice golden colour