Step 1

Toss zucchini with a 1/4 cup of extra virgin olive oil and spread out on a baking sheet. Season zucchini with salt and pepper and roast for about 20-25 minutes at 450f on the lowest oven rack or until well browned.

Step 2

Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt) to boil.

Step 3

In a very large pan saute the onions in the remaining olive oil over medium-low heat until translucent (about 5-6 minutes) then add the garlic and cook for 2 minutes more or until lightly golden. If using, add the Calabrian chili paste into the oil and cook for 30 more seconds.

Step 4

Add the tomatoes to the pan and bring the sauce to a simmer stirring occasionally.

Step 5

While the sauce is simmering, cook the pasta until 1 minute less than al dente.

Step 6

Taste test the sauce and adjust salt and pepper to taste. Add the pasta and roasted zucchini to the sauce and toss to coat. Cook for 60 seconds or until just al dente, then turn off the heat. If the pasta is too dry add a splash of pasta water. Add the Pecorino Romano cheese and mix together.

Step 7

Add the cubed mozzarella cheese, parsley, and basil. Toss once more and serve immediately with more Pecorino Romano and Calabrian chili paste on the side. Enjoy!