Cut the cherry tomatoes in half and put them on a baking tray. Sprinkle them with oregano, salt, pepper and a little olive oil. Bake in the oven for 45-50mins. Turn the oven off and leave them in oven until you are serving to keep them warm.

Toast the breadcrumbs in a dry pan until lightly golden. Turn off the heat and let them cool for a few minutes then add them to a food processor with fresh basil, Parmigiano Reggiano and a pinch of salt and pepper. Pulse a few times until everything is a fine crumb.

Grate the zucchini using the largest holes on a box grater. Bring a large pot of water to a boil and salt it well.

Heat a large pan on a medium heat and add the butter. Once melted add the grated zucchini and sauté for 10 minutes. Add a pinch of salt and pepper then add the garlic and sauté for another 5 minutes until almost all the liquid has gone from the zucchini.

Add your pasta to the boiling water and cook until al dente.

Transfer the zucchini to a blender (can also use an immersion blender) with the fresh basil, grated Parmigiano, salt and pepper and blitz until smooth and creamy. You may need to add around 1/4 cup (60ml) of reserved pasta water to help it along.

Transfer the sauce to a large pan. Taste for seasoning and add more salt if needed then keep on low until the pasta is ready.

Add the pasta to the sauce and stir until well coated. Add a splash of pasta water if the sauce is too thick. Transfer to bowls and top with a sprinkle of breadcrumbs, roasted tomatoes and more Parmigiano if desired and serve.