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Ingredients
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Ingredients
Method
Directions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the gluten-free angel hair pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Sauté the Vegetables
Add chopped zucchini, bell pepper, and eggplant to the skillet. Sauté for about 5-7 minutes until they start to soften.
Add Tomatoes and Seasoning
Stir in cherry tomatoes, dried oregano, salt, and black pepper. Cook for an additional 5 minutes, allowing the tomatoes to burst and the flavors to meld.
Combine with Pasta
Add the cooked angel hair pasta to the skillet and toss gently to combine with the vegetable mixture. Stir in fresh basil.
Serve
Serve hot, garnished with extra basil if desired.