Ingredients

serves 6 to 8

　　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

　　

Step 1

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 the vegetables are caramelized, about 15 minutes.

　　

Step 2

Add the wine to the saucepan. Raise heat to medium. Cook until the wine has almost completely reduced, about 5 minutes. Add the yellow squash, zucchini, and eggplants. Cook 5 minutes. Add the tomatoes. Cover. Cook until the vegetables are tender, 10 to 12 minutes. Add the marjoram and 1/2 teaspoon salt; season with pepper.

　　

Step 3

Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Drain. Transfer to a large bowl. Add the vegetable mixture and remaining 1/2 cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.