Baked Farfalle Pasta with Frisée and Zucchini

Ingredients:

• 450 g farfalle pasta (bow ties)
• 2 tbsp olive oil, plus more for greasing the pan
• 4 cloves garlic, sliced
• A pinch of dried pepper flakes
• 1200 g marinated plum-shaped tomatoes or cherry tomatoes with brine, mash the tomatoes
• 4 large branches basilica, and 1 cup chopped basil leaves
• 1 cup chopped parsley
• 1.5 cups chopped frisée salad (curly endive, frisée, frisee), fried in oil
• 1.5 cups sliced ​​zucchini, sautéed in oil
• 3 cups grated Italian cheese Fontina
• 1 cup finely grated Parmesan cheese

Preparation:

1. Preheat oven to 230°C. Bring a saucepan of salted water to a boil. Add the farfalle pasta and cook until half-cooked, 2-3 minutes. Drain.
2. Meanwhile, prepare the sauce: Heat olive oil in a deep frying pan. Add garlic and pepper flakes and fry until golden brown.
   
   Add the tomatoes with their brine, 1 cup of water, and basil sprigs and cook until the sauce thickens, about 15 minutes. Remove the basil and season the sauce with salt to taste. (Alternatively, heat 4 cups of prepared tomato sauce.)
3. Add chopped basil, parsley, frisée leaves and zucchini to the sauce and stir.
4. Grease a 3- to 4-quart baking dish. Toss the pasta with the sauce and half the fontina and Parmesan cheeses. Pour the mixture into the prepared dish and sprinkle with the remaining cheese. Bake the farfalle pasta in a preheated oven until golden brown, about 15 minutes.