Trim the courgettes, wash, dry and cut into thin slices lengthwise, cut into strips, dust with flour and mix gently.Blanch the tomatoes in boiling water, drain, remove the skin, seeds and any juice and cut the pulp into thin strips. Wash the basil, pat dry with a cloth and tear roughly into pieces; peel the shallot, wash and chop finely.Put the oil in a pan and add the chopped shallot, fry until soft without browning; add the strips of tomato and the torn basil, season with a pinch of salt and pepper and cook for about 2-3 minutes, stirring with a wooden spoon.In the meantime, bring a saucepan of salted water to the boil and cook the courgette “spaghettini” for about 1-2 minutes; drain, add the tomato and grated Parmesan cheese mixture; serve hot.