Step 1

Prep Vegetables: Position rack in upper-third of oven and set to broil (see note 4). Scatter 1 lb zucchini, 1 lb eggplant, 1 red bell pepper on a large bare baking sheet. (Don't line with parchment). Drizzle with 1 tablespoon extra-virgin olive oil. Toss to coat. Sprinkle with ¼ teaspoon fine sea salt.

Step 2

Broil Vegetables: Broil vegetables on upper rack until brown around the edges and tender in the middle, 10 to 15 minutes, stirring at least twice. (Watch carefully, broil times vary significantly). Set aside.

Step 3

Cook Pasta: Meanwhile, bring a large pot of salted water to boil. Add 1 lb dried fusilli pasta and cook al dente, according to package directions. Reserve 1 cup pasta water before straining pasta.

Step 4

Make sauce: Meanwhile, in another large pot, warm 2 tablespoons extra-virgin olive oil over medium heat. Add 1 diced yellow onion and cook, stirring occasionally, until golden brown around the edges, 6 to 8 minutes. Stir in 3 tablespoons tomato paste. Immediately reduce heat to medium-low. Add 3 cloves minced garlic, ¼ cup minced sun-dried tomatoes, 12 ounces cherry tomatoes, 2 teaspoons Italian seasoning, and 1 teaspoon fine sea salt. Cook, stirring frequently, until tomatoes are soft and bursting, about 5 minutes.

Step 5

Combine: Add drained pasta to the pot of sauce, along with ⅔ cup of the reserved pasta water (see note 5). Toss to coat. Add small increments of more pasta water, if needed, until noodles are coated in silky sauce.

Step 6

Finish: Scatter in roasted vegetables, ½ cup chopped fresh basil and ⅓ to ½ cup grated Parmesan cheese. Toss to mix. Taste and season with more salt, if needed (I often add another ¼ teaspoon). Serve hot, topped with more cheese.