In a food processor or by hand, finely dice the Onion (1) Garlic (4 clove) and Capers (1 handful)
Grate the Zucchini (1 1/2)
In a pan add some Olive Oil (to taste) and wait for it to get hot, add the onion, garlic and caper mix and leave to cook for 3 to 4 minutes.
After that add the zucchini with 2 tbsp of water and leave to cook for another 3 to 4 minutes.
After that add the Pasta (400 gram) and add enough water to just cover the pasta. Leave to cook at medium temperature for 2 minutes.
Then add the water a little at a time, waiting for the water to reduce by 1/4 before adding more. Stir every time and cover the pot after stirring. Like if you were cooking risotto.
Just before the pasta is fully cooked season with Salt and Pepper (to taste) to taste. At this point add the Dried Chili Pepper (1 pinch).
Once the pasta is aldente to your taste add a handful of Parmigiano-Reggiano (to taste). Remember to leave the pot with a little bit of water as it is this that will create the creaminess with the melted cheese.
Once the cheese has melted and the pasta has turned creamy, serve immediately with some extra Parmigiano grated on top.