1- Blanch the tomatoes in boiling water for 15-20 seconds, then drain, peel and dice, removing the seeds. Place in a soup tureen and season lightly with salt.
2- Trim the green beans and peel the courgettes, then wash carefully and cut into regular shaped pieces; cut the mozzarella into small pieces and place all the ingredients in separate bowls.
3- In the meantime, bring a saucepan of salted water to the boil and cook the pasta; then add the green beans and finally the courgettes so that all the ingredients are ready at the same.
4- At the end of the cooking time, drain the pasta and the vegetables together and place on a kitchen cloth and leave to cool. Discard the juice left by the tomatoes in the bowl, add the diced mozzarella, then the cooled pasta and vegetables and serve the pasta having dressed it with oil, basil and plenty of freshly ground pepper.