I love this dish because it’s so quick to make, so fresh, and I am a sucker for fresh basil (and lots of cheese)!
- 1 pint of grape tomatoes, sliced in half
- 1 can of diced tomatoes (28oz)
- 3 zucchini, quartered
- 2 balls of fresh mozzarella, cubed
- 1 cup of fresh basil, chopped
- 1 TBSP garlic, finely minced
- 2 TSP olive oil
- 2 TBSP dried oregano
- 1lb dried penne
- kosher salt
- freshly ground black pepper
- 1/2 C grated Parmesan
Cook your pasta until al dente. Put your cubed mozzarella into the freezer (a trick so it doesn’t melt so fast in the dish).
In a large sauce pot add your oil and crank the heat up to high. Wait until the oil is really hot and add your zucchini, do not stir as you want the vegetable to get a bit golden brown. After a few minutes add some salt, pepper, and the garlic and stir. Again wait a few minutes to get the other side golden brown.
Once the zucchini is golden, add all of your tomatoes, oregano, salt and pepper, and Parmesan cheese. Cook for around 10 minutes, add your basil, and cook an additional 3 minutes.
Toss with your penne, add the cubed mozzarella cheese and let sit for 2-5 minutes. Serve with garlic bread if you have it.