Cut very thin slices of courgette with peeler and sauté in a pan with two tablespoons of oil for a few minutes.
Season with salt and pepper.
Cook the Legù Sorrisi in plenty of boiling water for 2 minutes.
Drain and add to the courgettes, sauté for 1 minute.
Add the raw tomatoes, cut in half, a generous sprinkling of oregano and two tablespoons of extra-virgin olive oil. Complement as desired with capers and olives.