Ingredients:

  • 1 pound (450g) pasta (spaghetti, penne, or rotini)
  • 2 tablespoons olive oil (plus extra for drizzling)
  • 2 cloves garlic, minced
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1/2 cup vegetable broth (120ml)
  • 2 medium zucchini, diced
  • 1/4 cup chopped fresh basil leaves (packed), plus extra for garnish
  • 1/4 cup grated Parmesan cheese (plus extra for serving)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain pasta in a colander, reserving about 1/2 cup of pasta water.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and onion; sauté until softened and fragrant, about 3-5 minutes.
  3. Stir in oregano and red pepper flakes (if using). Add crushed tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  4. Stir in diced zucchini and cook until tender-crisp, about 5-7 minutes.
  5. Add the cooked pasta to the skillet with the tomato zucchini sauce. Toss to coat. Add a splash of reserved pasta water if needed to create a creamy sauce. Stir in basil and Parmesan cheese. Season with salt and pepper to taste.
  6. Serve immediately, garnished with extra basil and Parmesan cheese, and a drizzle of good olive oil.