In a large pot, fill with water and once boiling, add a tablespoon of kosher salt, then add pasta. Cook the pasta three minutes less than box directions which typically is eleven minutes, so cook pasta for 8 minutes. Save two cups of the pasta water and drain the rest.

In a large sauté pan or skillet, heat two tablespoons of the oil over medium high heat. Once hot, add tomatoes and cook just until skins start to blister, about two to three minutes. Remove tomatoes to a bowl with a slotted spoon but leave the oil in the pan.

Add the remaining olive oil and once hot, add the pepper flakes and cook for one minute then add the zucchini and cook for three minutes. Add the salt, pepper, mint, basil, parsley and garlic and cook for one more minute.

Add all of the stock and simmer for about 20 minutes until the zucchini has melted down into the sauce and most of the stock as evaporated.

Add one cup of the pasta water and puree half the mixture. (I scooped half into a tall jar and pureed with an emersion blender then poured it back into the pan.)

Add the almost cooked pasta and a little more pasta water and cook over medium heat until the pasta is tender. (use the remaining pasta water only if needed to smooth out the sauce if it is too thick).

Remove from the heat and stir in the butter and Romano cheese. Then add in the blistered tomatoes along with any liquid in the bowl and gently toss into the final dish.

Serve with additional grated Romano cheese.