Prep: 10 minutes; Cook: 7 minutes. Ripe tomatoes freshen up this light pasta, which gets a kick from red pepper.
Andrea's wine pick: Showcase the basil and Parmesan flavors with a lusty California cabernet, which cuts through the cheesy richness and brings out the basil beautifully. Try Sebastiani Sonoma County Cabernet Sauvignon 2003, a $17 wine that tastes like it costs twice that.
8 ounces uncooked penne or other short pasta
2 tablespoons olive oil
1 small chopped onion
1 medium zucchini, cut crosswise into 1/4-inch slices
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
2 medium ripe tomatoes, chopped
1/2 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup (1 ounce) finely shredded Parmesan cheese
How to Make It
Cook the pasta according to package directions.
Meanwhile, heat oil in a large skillet over medium heat. Sauté onion and zucchini until tender, about 6 minutes. Add garlic and red pepper, and cook 1 minute. Gently stir in tomatoes and salt, and bring to a simmer; remove from heat.
Place the pasta in a large serving bowl and top with sauce. Sprinkle with the basil and Parmesan, and serve immediately.