Break the zite and keep them aside. Scrape the mussels in plenty of cold water. Rinse the parsley, dry it and slice it. Blanch the tomatoes in a pan with boiling water, once drained, deseeded, and peeled slice them into segments and drain them again in a sift for 10 minutes.In the meanwhile place the mussels in a pan with a spoonful of oil and white wine, sprinkle with parsley and place them on a high heat, pan covered, to allow them to open up. Remove them from the heat, shell the mussels, removing all the ones that did not open, filter the cooking water and keep it aside.Peel the garlic and crush it lightly, place it in a pan with the leftover oil and fry until soft; add the cherry tomatoes, season with salt and pepper and simmer for 5 minutes; add the mussels and 3 spoonfuls of their liquid and simmer for 2 more minutes.In the meanwhile cook the zite in plenty of boiling salted water. Drain them al dente toss them in the pan with the sauce, spread the provolone on the top, mix well, folding in all the ingredients and serve immediately.