# Components:
→ Pasta
01 - 12 ounces penne or rigatoni pasta
02 - 4 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 medium red onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, thinly sliced
06 - 14 ounces canned diced tomatoes with juices
→ Seasonings
07 - 2 tablespoons olive oil
08 - 2 teaspoons Italian seasoning
09 - 1½ teaspoons crushed red pepper flakes
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
→ Finishing Touches
13 - ⅓ cup grated Parmesan cheese, plus extra for serving
14 - 2 tablespoons chopped fresh parsley or basil
15 - Zest of ½ lemon (optional)
# Directions:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped red onion and cook for 2-3 minutes until softened.
02 - Stir in the minced garlic and thinly sliced red bell pepper. Cook for an additional 2 minutes until fragrant.
03 - Add diced tomatoes with their juices, pasta, water or vegetable broth, Italian seasoning, crushed red pepper flakes, smoked paprika, salt, and black pepper. Stir thoroughly to combine.
04 - Bring mixture to a boil, reduce heat, and let it simmer uncovered for 12-14 minutes. Stir frequently until pasta is al dente and most liquid is absorbed.
05 - Remove from heat. Stir in grated Parmesan cheese and lemon zest if desired. Adjust seasoning to taste.
06 - Plate hot pasta, garnished with fresh parsley or basil and additional Parmesan cheese as preferred.
