500g penne pasta
500g of mozzarella cheese, cut into four pieces
400g cherry tomatoes, halved
4 tablespoons of fresh basil chopped
4 tablespoons of olive oil
400g Italian zucchini, sliced thinly and dried on paper towels
5 tablespoons of cornstarch
Salt and pepper to taste
500g penne pasta
500g of mozzarella cheese, cut into four pieces
400g cherry tomatoes, halved
4 tablespoons of fresh basil chopped
4 tablespoons of olive oil
400g Italian zucchini, sliced thinly and dried on paper towels
5 tablespoons of cornstarch
Salt and pepper to taste
In a skillet, heat the olive oil until it's hot
Fry the zucchini slices in batches until they're well browned
Remove from the skillet and dry with paper towels
Season the cherry tomatoes with salt and pepper and drizzle with two tablespoons of olive oil
Place in a baking dish, put in the oven preheated to 350°F, and let it cook until the tomatoes are mushy
Cook the penne pasta in abundant boiling water until it's al dente
Drain
Strain the remaining olive oil and combine with the roasted tomato and fried zucchini
Mix delicately
Season with salt and pepper and add some of the chopped basil
In a serving dish, layer the pasta, sauce, and mozzarella cheese on top
Finally, sprinkle with the remaining basil
Serve immediately.
