Penne with Roasted Vegetables and Marinara

1. 1
   prep

   Preheat oven and prep the vegetables.

   1.Preheat oven to 425°F (220°C).

   2.Cut bell pepper into 1-inch chunks, zucchini into half-moons, eggplant into 1-inch chunks, and halve cherry tomatoes.

   3.Spread all vegetables on a large baking sheet.
2. 2
   roast · ~25 min

   Season and roast the vegetables.

   1.Drizzle 3 tablespoons olive oil over the vegetables.

   2.Sprinkle with a pinch of salt and a pinch of black pepper. Toss well to coat.

   3.Roast for 20-25 minutes until edges are charred and vegetables are tender.

   TIPDon't overcrowd the pan — use two sheets if needed so they roast instead of steam.
3. 3
   boil · ~12 min

   Boil the penne.

   1.Bring a large pot of water to a rolling boil. Add 1 tablespoon salt.

   2.Add penne and cook until al dente, about 10-12 minutes.

   3.Reserve ¼ cup of pasta water, then drain in a colander.
4. 4
   saute · ~5 min

   Start the marinara sauce.

   1.Heat 1 tablespoon olive oil in a saucepan over medium heat.

   2.Add the chopped onion and cook until translucent, about 4 minutes.

   3.Add minced garlic, dried oregano, and red chili flakes. Sauté 30 seconds until fragrant.
5. 5
   simmer · ~20 min

   Add tomatoes and simmer the sauce.

   1.Add the crushed fresh tomatoes and a pinch of salt.

   2.Bring to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until thickened.

   TIPCrush the blanched, peeled tomatoes by hand for a rustic, chunky texture.
6. 6
   mix · ~2 min

   Toss pasta, vegetables, and sauce together.

   1.Add the drained penne and roasted vegetables to the saucepan with the marinara.

   2.Add a splash of reserved pasta water to loosen if needed.

   3.Toss everything gently until well coated and warmed through.
7. 7
   garnish

   Garnish with fresh basil and serve with parmesan.

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