Mezze Penne Rigate With Feta, Black Olives And Zucchini

Preparation:

Preparation: For the dressing: wash and cut a zucchini into cubes. Also cut the feta cheese into regular sticks. Blanch the tomatoes in boiling water for about 30 seconds, peel them, remove the seeds and cut the flesh into strips. Heat the oil in a pan with the peeled and crushed garlic clove. Add the tomato fillets, courgette, olives, feta and leave to infuse for a couple of minutes. Remove the garlic, then lightly salt and pepper. To serve: cook the mezze penne rigate in boiling salted water, drain them al dente and pour them into the sauce. Combine the chopped basil and Parmesan. Sauté to combine all ingredients and serve immediately.