Penne and zucchini tossed with a spicy Shiraz sauce Recipe

Start by prepping your vegetables: slice the zucchini into half-moons, the onion into thin slices, and halve the cherry tomatoes.

In a large skillet, warm the butter and vegetable oil. Add the sliced onion and cook until it's slightly softened.

Bring the sauce to a boil, then reduce the heat and let it simmer until it thickens enough to coat a spoon.

Toss in the cooked penne, halved cherry tomatoes, and a bit of pasta water to help the sauce bind. Finish with minced basil right before serving.