Bring a pan of slightly salted water to a boil. Finely chop the onion and put it in another pan with 4 tablespoons of oil, the cleaned and chopped celery, the peeled and chopped carrot and the peeled clove of garlic. Turn on a low flame and stew for a while, until the onion becomes transparent. Add the diced potatoes and cook for another five minutes, stirring frequently. Add the cherry tomatoes, well washed and cut in half. Pour a ladle of boiling water in the pan, add salt and pepper to taste and let it go until the potatoes are cooked. Pour the pasta in the pan with the potatoes and cook it like a risotto, adding one ladle of water at a time and stirring often. Take care that the sauce does not become too dry: when the pasta is cooked but still al dente, remove the pan from the heat and add the diced mild Provolone Valpadana P.D.O. and the cleaned squash blossoms cut into strips. Mix and cover the pan with a lid for a couple of minutes. Take the lid off, stir again, add a few fresh basil leaves and serve.