Ingredients
3 tablespoons extra-virgin olive oil
2 large carrots, peeled and finely chopped
1 small red onion, finely chopped
2 large celery stalks, peeled and finely chopped
2 garlic cloves, crushed with the flat side of a large knife
1 cup torn fresh basil leaves
1 teaspoon crushed red pepper flakes
Coarse salt
1/2 cup dry white wine
2 small yellow summer squash, halved lengthwise and cut into 1/4-inch-thick half-moons
2 small zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons
2 small eggplants, cut into 1/2-inch cubes
3 medium tomatoes, coarsely chopped
2 teaspoons chopped fresh marjoram
Freshly ground pepper
1 pound spaghetti or bucatini
Freshly grated Parmesan cheese, for serving
Preparation
Stir together the oil, carrots, onion, celery, and garlic in a large saucepan. Cook over medium-low heat 2 minutes. Add 1/2 cup basil, the red pepper flakes, and 1 teaspoon salt. Cover. Cook, stirring often, until vegetables are caramelized, about 15 minutes.
Add wine to saucepan. Raise heat to medium. Cook until wine has almost completely reduced, about 5 minutes. Add yellow squash, zucchini, and eggplants. Cook 5 minutes. Add tomatoes. Cover. Cook until vegetables are tender, 10 to 12 minutes. Add marjoram and 1/2 teaspoon salt; season with pepper.
Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Transfer to a large bowl. Add vegetable mixture and remaining 1/2 cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.
