Pantry Pasta This Cupboard Is Even Better with Roasted - Kitchen20

Ingredients

• 2 large red bell peppers (about 400g / 14 oz)
• 1 tablespoon olive oil (15 ml)
• Pinch of salt
• Pinch of black pepper
• 1 medium onion, finely chopped (about 150g / 5 oz)
• 2 cloves garlic, minced
• 1 carrot, finely diced (about 80g / 3 oz)
• 1 zucchini, finely diced (about 150g / 5 oz)
• 1 (400g / 14 oz) can crushed tomatoes
• 1 tablespoon tomato paste (15g)
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)
• 1 teaspoon sugar
• Salt and pepper to taste
• 350g / 12 oz dried pasta (penne, fusilli, or your favourite shape)
• ½ cup reserved pasta water
• 2 tablespoons grated Parmesan cheese (30g), plus more for serving (optional)
• Fresh basil leaves, for garnish (optional)