Heat a Dutch oven
or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary
. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine
, then add the tomatoes and passata. Stir in the basil
over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente
. (Save a cup of the starchy cooking water.) Drain
the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta
if it gets tight.