From craving to table
Instructions
- 1
Bring a large pot of salted water to a boil and cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
- 2
Meanwhile, heat olive oil in a large skillet over medium heat. Add eggplant and cook for 5 minutes, stirring occasionally.
- 3
Add zucchini, red and yellow bell peppers, and onion to the pan. Sauté for another 5-7 minutes until vegetables begin to soften.
- 4
Stir in garlic and cook for 1 minute until fragrant.
- 5
Add diced tomatoes, thyme, oregano, red pepper flakes (if using), salt, and black pepper. Simmer for 8-10 minutes, stirring occasionally, until vegetables are tender and sauce thickens slightly.
- 6
Toss cooked penne into the skillet with the vegetables. Add reserved pasta water, a little at a time, until the sauce coats the pasta.
- 7
Stir in chopped fresh basil. Taste and adjust seasoning if needed.
- 8
Serve immediately, topped with grated Parmesan cheese and extra basil if desired.