1 lb strange and twisty pasta: rotini, cavatappi, penne, conchiglie
2 Tbsp sea salt
3 Tbsp olive oil
1 onion, chopped
1 rib celery, chopped
1 zucchini, quartered lengthwise and chopped
1 green pepper, chopped
1 large tomato, seeded and chopped
1/2 pound cremini or portobello mushrooms, chopped
1 tsp fresh thyme leaves
1/2 tsp fresh basil, roughly torn
2 tsp fresh mint, leaves roughly torn
A pinch of red pepper flakes
Fresh ground black pepper, to taste
Grated Parmigiano-Reggiano cheese, for topping
Bring 4-6 quarts of water to boil in a large stockpot. Add sea salt and pasta, and return to the boil. Continue to cook until two minutes less than the suggested time. Meanwhile, in a large frying pan, heat 3 Tbsp olive oil. Add onion and celery and sauté briefly. Add next 7 ingredients and sauté until vegetables are just heated through. If desired, add red pepper flakes and black pepper, to taste. When the pasta is almost al dente, drain it and add to the vegetable sauce. Stir well to combine, and cook 2-3 minutes until the pasta is done. Top with cheese.