Farfalle in Pomodoro Sauce with Sautéed Veggies

I bought this amazing farfalle pasta from Pisa, Italy. They are so pretty, didn't want to cook them! I think it is my Tuscan souvenir so I better keep them until they are eaten by bugs! After that, maybe it's time for us to make another Italy trip! Who am I kidding? I would love to go back to Italy even before that. Just so that you know, I don't have a heart to prepare those beautiful pasta, hence I used the regular Barilla farfalle in Pomodoro sauce. Pomodoro is a very basic Italian sauce with olive oil, garlic, tomatoes and basil. My only twist on this classic recipe was that I added roasted cherry tomatoes to the crushed tomatoes and extra extra garlic in the sauce. The garlic was just enough to make a vampire not even come within 50 meters of vicinity of me! Seriously, we all had garlic breath after this dinner but who cares? I also made a very pretty and nutritious side to go with pasta only to mix up the leftovers together for our lunch next day. I was tired of serving and eating plain ol' steamed broccoli as a side. And these days, zucchinis and peppers are in abundance, so I took full advantage of Fall veggies. Just roasted the veggies till tender crisp, tossed them in a bit of EVOO and salt and sprinkled with freshly grated Parmesan. Pure joy!

Farfalle in Pomodoro sauce
Ingredients
For sauce:
1 can crushed tomatoes
2 tbsp EVOO
Salt and pepper to taste
1 tsp crushed red pepper flakes(or to taste)
3-4 garlic cloves, grated
8 oz cherry tomatoes, roasted (optional)
1 package Farfalle, cooked per package directions

How to:
Heat EVOO and add garlic, red pepper flakes. Cook till garlic is fragrant.
Add the rest of the sauce ingredients and simmer for about 30 minutes.
Add pasta and serve with grated Parmesan cheese.

For Sautéed Vegetables, use any veggie that strikes your fancy. Chop, add EVOO, garlic and red pepper flakes and roast in high oven.