Pasta with Ratatouille-Style Vegetables

adapted from Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

• 2 Tbs. olive oil, plus more as needed
• 1 large onion, finely chopped
• 1 red bell pepper, seeded, thinly sliced and slices cut crosswise
    into thirds
• 1 yellow bell pepper, seeded, thinly sliced and slices cut
    crosswise into thirds
• 2 tsp. minced fresh thyme
• Red pepper flakes, to taste
• Coarse kosher salt and freshly ground black pepper, to taste
• 1 can (28 oz./875 g) Italian tomatoes, preferably San Marzano,
    with juices
• 3/4 cup (6 fl. oz./180 ml) dry white wine
• Pinch of sugar (optional)
• 2 zucchini, chopped
• 1/4 cup (1/3 oz./10 g) chopped fresh basil
• 12 oz. (375 g) rotini or fusilli pasta, preferably multigrain
• Fresh goat cheese, crumbled, for serving

In a large fry pan over medium heat, warm the 2 Tbs. olive oil. Add the onion, bell peppers, thyme and a pinch of red pepper flakes, and season with salt and black pepper. Sauté until the peppers are tender, about 15 minutes. Add the tomatoes with their juices and break them up with a spoon. Add the wine and zucchini and simmer, stirring frequently, to blend the flavors, 15 to 20 minutes. Taste and adjust the seasoning, adding a pinch of sugar if the sauce tastes too acidic. Then stir in the basil.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, about 11 minutes. Drain the pasta, add to the sauce and toss to coat. Transfer to a warmed large shallow bowl. Sprinkle generously with cheese and serve immediately. 

I added 3 cooked and chopped chicken breast halves to this and we liked it.