With a vegetable spiral cutter cut the zucchini in spaghetti and toss it in a pan with a little extra virgin olive oil and salt.
Meanwhile peel the tomatoes and cut into small cubes. Add the salt, a teaspoon of extra virgin olive oil and two basil leaves.
Cook the Spaghetti Filotea in plenty of salted boiling water, drain the pasta al dente, then quickly finish cooking in the pan with the zucchini. Add the diced tomato sauce then mix well.
Serve adding a sprinkle of chopped thyme, oregano, rosemary, pepper and enjoy!