250 gr Cherry tomatoes
200 gr Courgettes
250 gr Fresh pappardelle
85 gr Grana cheese
50 gr Pecorino cheese
Red chilli pepper
Salt and Pepper
Cook the pappardelle until al dente, retrieve a few at a time with a skimming spoon and place on a clean dish cloth, keeping them well spaced to prevent them from sticking together.
Clean and wash the vegetables, chop half a clove of garlic and the onion and fry until golden with a drop of oil; add the tomatoes, half a chili pepper, the oregano and season with salt to taste. Cook until the sauce has thickened.
Brown half a garlic clove in a non-stick pan with a drop of oil, add the courgettes cut lengthwise, season with salt to taste and cook for a few minutes; they should still be crunchy when cooked. Sprinkle over the chopped oregano and the cheese, finely flaked.
Oil a non-stick rectangular oven dish, cover the base with the tomato sauce and then layer on firstly the pappardelle, then the courgettes, the tomato sauce, a sprinkling of Parmigiano-Reggiano and a handful of Pecorino. Continue layering until all the ingredients have been used up. The top layer should be cheese and tomato sauce only. Place in the oven.