Pasta With Summer Vegetables and Pecorino Romano Recipe

Directions:

1. Make the sauce: in a big pot, heat 1 tablespoon oil over medium heat; add in garlic and cook, stirring, for about 2 minutes.
2. Add in the tomatoes and use a fork or potato masher to break them up as they cook.
3. Stir in the basil and thyme; season with sugar, salt, and pepper.
4. Increase heat and bring to a boil; decrease heat to medium-low and simmer for about 20 minutes; taste and adjust seasonings.
5. Transfer mixture to the bowl of a food processor fitted with metal blade or use an immersion blender and puree until smooth.
6. During the pureeing, add the remaining 2 tablespoons oil in a thin stream; set sauce aside, covered, to keep warm.
7. Make the vegetables: preheat oven to 400°; set a large saute pan over high heat; when the pan is hot, add about 1 tablespoon oil.
8. Saute the zucchini and yellow squash for about 5 minutes, until slightly softened; transfer to a shallow baking dish.
9. Saute the peppers in the same pan for about 3 minutes, until slightly softened, adding more oil as needed, and then transfer them to the baking dish.
10. Add the eggplant and onion to the pan; saute for 8-10 minutes, until they begin to soften (add more oil if needed); transfer to the baking dish.
11. Cook the tomatoes for 3-4 minutes, until just warmed, and then transfer to the baking dish.
12. Add the garlic and thyme to the vegetables and season with salt and pepper; bake the vegetables for about 10 minutes, stirring occasionally, until the flavors just meld.
13. Remove from the oven, cover with foil, and set aside to keep warm.
14. The rest: in a large pot of boiling salted water, cook the pasta for about 8-10 minutes, until al dente; drain.
15. Toss the pasta with the warm vegetables and sauce (mix the vegetables with the sauce and warm them, if needed, before adding them).
16. Spoon the pasta onto a warmed serving platter and garnish with the basil leaves, olives, and cheese; serve immediately.