Bring a pan of lightly salted water to a boil. Finely chop the onion and place it in another pan with 4 tablespoons of oil, the cleaned and chopped celery, the peeled and chopped carrot and the peeled garlic clove.

Turn on a low flame and let it simmer until the onion becomes transparent. Add the diced potatoes and cook for another five minutes, stirring often.

Add the cherry tomatoes, well washed and cut in half. Pour a ladle of boiling water into the pan, season with salt and pepper and cook the potatoes. Pour the pasta into the pan with the potatoes and cook it as if it were a risotto, adding a ladle of water at a time and stirring often.

Be careful not to let the sauce dry out too much: when the pasta is cooked but still al dente, remove the pan from the heat and add the diced sweet Provolone Valpadana DOP and the cleaned and stripped courgette flowers. Mix and cover the pan with a lid for a couple of minutes.

Uncover, mix again, add a few fresh basil leaves and serve.