1- Cook the pasta until it is 'al dente' in boiling salted water, drain, add 2 spoons of oil, mix well, pour onto a baking tray and leave to cool.
2- In the meantime, prepare the sauce: blanch the tomatoes in boiling water for a minute, drain, remove the skin and seeds and cut the pulp into strips. Remove any strings from the celery and cut into rounds. Trim the courgettes, wash and remove the seeds and cut the pulp into strips.
3- Place all the ingredients in a large bowl and add the remaining oil, the clove of garlic peeled and lightly crushed, a pinch of salt and some freshly ground pepper. Mix, cover with kitchen film and leave to stand in a fridge for 10 minutes.
4- Mix the pasta with the vegetables and sprinkle with the roe cut into thin slices and serve.