pasta and sauce play dress-up, but not in the awkward-kid-in-heels way

This is an old recipe from my days cooking for one person in Vienna. It was inspired by all of the fresh produce I saw walking home every day. More importantly, it was inspired by the vendor selling fresh, hand-crafted pastas, many of them stuffed with mushrooms or cheeses. Delicious. If you have a fresh pasta vendor near to you, count yourself blessed. For those who do not, I will relay this recipe with its most frequently used pasta- dry penne. Still wonderful.

When making this dish, don't hesitate to substitute or add vegetables. Use this as an inspiration and make it your own!

Naschmarkt Pasta with Vegetable Sauce and Mozzarella

1 Tbsp. olive oil
1 clove garlic, minced
1/2 yellow onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 sm. zucchini, coined
12 oz. tomato sauce (marinara works well)
1/2 box penne, prepared al dente and drained
2 Tbsp. dried basil, plus some for garnish
1/2 ball buffalo mozzarella, or softest mozzarella available in your market

1. In medium pan, heat olive oil and garlic. Add onion, red and yellow peppers, and zucchini. Toss over medium-high heat to sautee, about four minutes.
2. In large pot, pour tomato sauce. Mix in 2 Tbsp. dried basil. Stir over medium-low heat until steaming slightly.
3. Once cooked, add vegetables to sauce pot. Stir thoroughly, coating all vegetables with sauce.
4. Add cooked pasta to pot, stir thoroughly.
5. Separate into two bowls. Place several spoonfuls of mozzarella (or slices, depending on consistency of the cheese) into each bowl. Garnish with extra dried basil.

Serves two hungry mouths.

Oooh yum. I want to make this again. If only I could get my husband to eat zucchini...