1 1/2 pounds cherry tomatoes, split in half
6 tablespoons extra-virgin olive oil, divided, plus more for serving
2 large zucchini (about 12 ounces each), split in half lengthwise and cut into 1/2-inch slices
Kosher salt and freshly ground black pepper
6 medium cloves garlic, thinly sliced
2 tablespoons roughly chopped fresh rosemary leaves, stems reserved
1 1/2 cups your favorite store-bought or homemade marinara sauce
12 ounces fresh or 8 ounces dried short tubular pasta such as rigatoni or penne
1/4 cup roughly chopped fresh mint leaves
1 recipe Dried Olive and Miso Shake