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On a very hot pan put peppers, courgette and aubergine.
Once the vegetable have a nice colour, then you can add olive oil and oregano.
Good pinch of salt and black pepper.
And now stir it all together.
Put the vegetables on the side, still in the same pan. Drizzle of olive oil, cherry tomatoes, shallots and garlic.
I slice the garlic really thin so it melts.
Give it a stir, pinch of salt, half a tablespoon of tomato paste.
To make the sauce you need to add a ladle of water.
Now we're going to go in with basil.
And to don't waste any of cheese rind, add a little piece into the sauce, cover and cook for 5 minutes.
While you cook, your pasta, vegetables goes back in and give it a good stir all together.
Remove the cheese rind and add the caserecce.
Add a few more basil leaves at the end and the last drizzle of olive oil.