Thinly slice 6 cloves of garlic, thinly slice ½ of an onion, cut 1 small zucchini into thin slices and then cut the slices in half to end up with half moons, cut 1 small red bell pepper into strips that are about 1 inch long and finely chop a handful of fresh basil leaves

Heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of pine nuts, dry roast them for about 4 minutes, mixing them continuously so they roast evenly and not burn, then set them aside

Using the same pan with the same heat add 2 tablespoons of extra virgin Spanish olive oil, then add the sliced garlics and sliced onions and mix with the oil, after cooking for 3 minutes add the pieces of red bell pepper and mix with the onion and garlic and cook for an additional 3 minutes, then add the slices of zucchini and cook for another 3 minutes, then season everythin with sea salt, freshly cracked black pepper and a generous teaspoon of dried oregano and mix everything together, next add a ¼ cup of white wine and cook for about 2 minutes, then add 1 ½ cups of diced tomatoes and season again with sea salt, freshly cracked black pepper, a pinch of white sugar and the chopped basil and mix everything together until well combined, about 3 minutes after adding the tomatoes add 1 ¾ cups of water and lightly season with sea salt

Once the water comes to a boil add 2 cups of whole wheat penne pasta and mix it around to make sure it´s evenly distributed, after 9 minutes place a lid on the pan and lower the fire to a LOW heat, 3 minutes after adding the lid remove the pan from the heat, take off the lid and add some pieces of fresh mozzarella and place the lid back in the pan just for a minute to lightly melt the cheese, remove the lid and garnish with freshly chopped basil