Directions

1. Place the quartered tomatoes in a saucepan and cook over medium-low heat without adding any water.
2. Cover and cook for 8–10 minutes, until the tomatoes soften and release their juices.
3. Uncover and cook for another 5–8 minutes, until some of the excess liquid evaporates.
4. Let the tomatoes cool slightly, then blend until smooth.
5. Blend the 1/4 cup cashews with 1 cup water until completely smooth to make the cashew milk.
6. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup pasta water before draining.
7. Heat the olive oil in a wide pan over medium-high heat.
8. Add the red and green bell peppers and sauté for 2–3 minutes.
9. Add the zucchini and cook for another 3–4 minutes, until lightly browned but still slightly crisp.
10. Add the blended tomatoes, ketchup, oregano, dried basil, chili flakes, black pepper, and salt.
11. Cook uncovered for 5–7 minutes, stirring occasionally, until the tomato sauce thickens slightly.
12. Reduce the heat to low and pour in the prepared cashew milk.
13. Stir well and gently simmer for 2–3 minutes.
14. Add the cooked pasta and toss until evenly coated in the pink sauce.
15. Add reserved pasta water a little at a time, if needed, until the sauce reaches your desired consistency.
16. Add the fresh basil and mix well.
17. Taste and adjust the salt, chili flakes, or black pepper as needed.
18. Serve hot.