Brown the whole clove of garlic crushed in oil, in a pan. As soon as you it gets a light brown colour add the chopped talli, the zucchini cut into cubes, a ladle of water and cook in a covered pan on a moderate flame for about five minutes, add salt. Apart boil the fusilli pasta in 5 litres of water, drain them al dente and skip all together adding the cheese and chopped basil. Serve hot. Vino : Falanghina
