INSTRUCTIONS:

1. Cook the Noodles:
   • Cook the rice noodles or pappardelle pasta according to the package instructions until al dente. Drain and set aside.
2. Sauté the Aromatics:
   • In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and thinly sliced onion, and sauté until fragrant and softened, about 2-3 minutes.
3. Add the Vegetables:
   • Add the thinly sliced red and yellow bell peppers, along with the sliced zucchini, to the skillet. Sauté until the vegetables are tender-crisp, about 5-6 minutes.
4. Create the Sauce:
   • Stir in the cherry tomatoes, black olives, sun-dried tomatoes, and capers. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
   • Pour in the white wine and vegetable broth, stirring to deglaze the pan and loosen any browned bits from the bottom.
   • Add the tomato paste, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
5. Simmer and Finish:
   • Reduce the heat to low and let the sauce simmer for 5-7 minutes, allowing it to thicken slightly and the flavors to intensify.
   • Add the cooked noodles or pasta to the skillet, tossing gently to coat them evenly with the sauce and vegetables. Continue to cook for an additional 2-3 minutes, until the noodles are heated through.
6. Serve and Garnish:
   • Transfer the Italian Drunken Noodles to serving plates or bowls. Garnish with torn fresh basil leaves and grated Parmesan cheese.
   • Serve hot and enjoy the vibrant flavors of Italy in every satisfying bite.