Ingredients

• ½ box mezze penne (small penne rigate, recommended: Barilla)
• 2 tablespoons olive oil, plus 1 tablespoon
• 2 shallots, thinly sliced into half moons
• ½ small to medium zucchini, thinly sliced into half moons
• 1 clove of garlic, chopped
• 1 sprig of thyme
• ½ teaspoon of chili flakes
• 2 tablespoons tomato paste
• 2 tablespoons chopped fresh mint leaves
• Salt and pepper
• Pecorino Romano to taste

Procedure

1. Cook the pasta in a large pot of boiling salted water until it is al dente.
2. Meanwhile, make the sauce. In a small sauté pan, heat 2 tablespoons of olive oil on medium-low heat, and add the shallots and zucchini and garlic and thyme and chili flakes. Season with salt and pepper. Allow to soften for 5 minutes while the pasta cooks.
3. To the vegetables, add the tomato paste, and sauté for one minute, incorporating it into the veggies. Add the fresh mint, and a few spoonfuls of pasta cooking water. Drain the pasta, and toss everything together. Top with extra coarsely cracked black pepper and some grated Pecorino cheese, and maybe a few chopped black olives from Nice.