Wash and dry the zucchini, cut the ends off and slice them. Lightly sauté the slices in a heavy-bottomed frying pan with 2 tablespoons of olive oil; remove them from the pan and put them on one side. In the same pan used for the zucchini, sauté the peeled clove of garlic with 2 tablespoons of olive oil. When the garlic has turned golden brown, remove it and pour in the peeled tomatoes (previously passed through a food mill); season with salt and cook for roughly 10 minutes over a moderate heat. In a large bowl (big enough to contain the pasta) mash the ricotta with a fork; add the tomato sauce that you have just prepared and 3 tablespoons of grated aged pecorino, and then stir until you obtain a smooth mixture – the Rosalina sauce!

Cook the Ricciole in plenty of salted water, strain them when still very “al dente” (a couple of minutes before the cooking time indicated) and tip them into the bowl with the Rosalina, then stir well to mix the pasta and sauce together. Put half of the zucchini you set aside into a springform cake tin (28 cm in diameter) and spread them out to cover the bottom; season with salt and pepper, pour a layer of the pasta dressed with Rosalina on top and add half of the pecorino cubes. Now cover with the remaining zucchini, season with salt and pepper and then add another layer of pasta and the remaining cubes of pecorino. Sprinkle 4 tablespoons of grated pecorino on the surface, cover with kitchen foil and bake in a preheated oven, at 180 °C, for 15 minutes; then remove the foil and continue cooking for another 5 minutes, so that a lovely, delicious golden crust forms on top!