2 medium zucchini
salt
40 ml extra virgin olive oil
pepper
1 tsp dried oregano
350 g cherry tomatoes
40 ml extra virgin olive oilÂ
350g Garofalo Raiatori Pasta
300g De Gustibus Buffalo (or Mozzarella) pearls, drained and halved
15 fresh basil leaves, thinly sliced
1 sprig fresh oregano, leaves stripped off, or a pinch of dried oregano
Preheat oven 180 C fan bake
Slice zucchini into thin rounds on an angle,
Place in a colander and sprinkle with salt
Leave for 10 mins to remove moisture then pat dry with kitchen towels
In a large bowl, combine the olive oil, pepper and dried oregano
Add the zucchini and gently toss to coat
Arrange the zucchini on the large flat baking tray, making sure they don't overlap
Cook until they are brown and crispy for about 20 mins, turning halfway (keep an eye on them)
Remove from oven and let cool on the baking tray
Cut half the tomatoes into 1/4s and the rest in 1/2
Place in a medium bowl with any juices left
Add the oil, season with salt and pepper and toss gently
Set aside to marinate while you prepare pasta
Cook the pasta in well salted boiling water until al dente
Drain and rinse in cold water to cool then drain again
Tip into a large bowl, drizzle with a little olive oil and gently toss
Leave until totally cooled
Add the mozzarella, basil and oregano to the bowl of tomatoes and toss together
Tip the tomato mixture over the pasta and gently turn to combine
Transfer to a serving bowl and top with the zucchini chips just before serving