3 tablespoons olive oil
2 green onions or 1 shallot, chopped
1 Italian sweet pepper or bell pepper, seeded and chopped (see note)
sea salt
1 pound zucchini, cut into cubes
12 ounces ripe red heirloom tomatoes, seeded and chopped
red pepper flakes
handful of basil leaves, chopped

8 ounces penne pasta, optional

Warm the olive oil in a saute pan or wide frying pan over medium-high heat. Add onions, peppers, and a good pinch of salt and cook, stirring, until vegetables soften, about 3 minutes. Add the zucchini and stir to coat with oil, then shake the pan to spread out vegetables. Let cook, without stirring, for a few minutes until zucchini start to take on a little color, 3 to 5 minutes, then stir, shake pan again, and let zucchini brown a few minutes more (you just want them colored in a few spots).

Stir in the tomatoes and cook, uncovered, until tomatoes break down and juices thicken, about 5 minutes. Stir in a pinch of red pepper flakes (more if you like it hotter) and basil, then cook for 1 minute. Turn off heat and let sit a bit before serving hot or at room temperature.

Meanwhile, if desired, cook pasta in boiling salted water until al dente. Drain and toss with hot vegetables, and serve.