Spicy Penne all'Ortolana (Italian-Style Garden Vegetable Pasta)

Ingredients

Cooking steps

1.Bring a large pot of water (about 4 liters) to a rolling boil and season generously with 2 tablespoons of salt until it tastes lightly of sea water.

2.Heat 2 tablespoons of extra virgin olive oil in a wide, high-sided skillet over medium heat.

3.Add the diced red onion and sauté for 2 to 3 minutes until softened and translucent.

4.Toss in the sliced bell peppers and zucchini; cook over medium-high heat for 4 to 5 minutes, stirring frequently until edges begin to color but vegetables remain tender-crisp.

5.Reduce heat to medium, stir in the sliced garlic and crushed red pepper flakes, and cook for 60 seconds until fragrant without browning the garlic.

6.Pour in the crushed San Marzano tomatoes and halved cherry tomatoes; season with 1 teaspoon salt and 1/2 teaspoon black pepper, and gently simmer for 8 to 10 minutes to thicken into a cohesive sauce.

7.Meanwhile, drop the penne into the boiling water and cook until 2 minutes shy of al dente according to package instructions (about 9 minutes).

8.Reserve 1/2 cup of starchy pasta water, then drain the penne.

9.Transfer the drained pasta directly into the vegetable sauce skillet along with 1/4 cup of the reserved pasta cooking water; toss vigorously over medium heat for 1 to 2 minutes so the sauce emulsifies and clings to the pasta.

10.Turn off the heat, drizzle with the remaining 1 tablespoon of extra virgin olive oil, and gently fold in the torn fresh basil and grated Parmigiano-Reggiano before serving immediately.

Chef tips

Always salt the pasta cooking water adequately, as this is the only chance to properly season the pasta dough itself.

Reserve pasta cooking water before draining; the starch and water are crucial to emulsifying the sauce and binding it to the penne.

Do not overcook the zucchini and peppers in the beginning; keeping them slightly firm allows them to finish cooking in the simmering tomato sauce without becoming mushy.