Ingredients:

  • 12 oz (340 g) penne pasta
  • 2 tablespoons (30 mL) olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 bell pepper (red or yellow), sliced
  • 1 medium zucchini, sliced
  • 1 teaspoon (5 g) red pepper flakes (adjust to taste)
  • Salt and pepper, to taste
  • 1 can (14.5 oz / 410 g) diced tomatoes, undrained
  • 1 teaspoon (5 g) dried oregano
  • 1 teaspoon (5 g) dried basil
  • ¼ cup (60 mL) heavy cream (optional for creaminess)
  • Grated Parmesan cheese (for garnish)
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent (about 3-4 minutes). Stir in minced garlic until fragrant (30 seconds).
  3. Add sliced bell pepper and zucchini; sauté for another 5 minutes. Season with red pepper flakes, salt, and pepper.
  4. Add the canned diced tomatoes to the skillet. Stir in dried oregano and basil; cook for about 5 minutes to combine flavors. If desired, mix in heavy cream for a creamier texture.
  5. Add the cooked penne to the skillet; toss to coat in the sauce and vegetables. Cook for an additional 2-3 minutes to heat through.
  6. Plate the pasta and top with grated Parmesan cheese and fresh basil before serving.