Garden Cacciatore Pasta

Bring a large pot of salted water to a boil. Drain the roasted red peppers and chop. Thinly slice the garlic. Pick mint leaves from the stems and tear leaves into pieces. Dice the tomato(es). Trim zucchini(s), cut into thin rounds, and cut rounds into matchsticks. Quarter the cremini mushrooms. Add zucchini matchsticks and 1 tsp (2 tsp) salt to a colander and toss. Let zucchini sit for 10 minutes while the salt draws out moisture. Transfer zucchini to a kitchen towel and blot dry. TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

Add 1 tbsp (2 tbsp) olive oil to a large nonstick skillet. Add zucchini and cook until it just starts to brown, 3 to 4 minutes. Add cooked zucchini, just half of the torn mint, red wine vinegar, and a pinch of salt and pepper to a medium bowl, stir, and set aside.

Wipe the large nonstick skillet clean and return it to medium-high heat. Add ½ tbsp (1 tbsp) olive oil and the quartered mushrooms. Cook, tossing occasionally, until the mushrooms are browned.

Add roasted peppers, sliced garlic, diced tomato, a pinch of salt and pepper, and 1 tbsp (2 tbsp) olive oil to the pan with the mushrooms. Cook the cacciatore sauce, stirring often, until the roasted peppers and tomato are soft and jammy, 10 to 12 minutes.

Measure 1½ cups (3 cups) rotini pasta, add to the large pot of boiling water, and stir. Cook until al dente, 4 to 6 minutes. Drain the pasta, reserving ½ cup (1 cup) pasta water. Add the cooked pasta and pasta water back to the large pot, and add the cacciatore sauce. Continuously stir over medium heat until pasta water is absorbed, 1 to 3 minutes. TIP: Save the remaining pasta for your own use.

Divide garden cacciatore pasta between bowls and top with zucchini escabeche. Garnish with the remaining torn mint and as much Aleppo pepper as you like. Dig in!