Mom's Pasta with Olives and Vegetables

Ingredients:

• 1 lb. package of either penne or radiatore pasta
• 2 carrots, sliced on the diagonal
• 2 small, or 1medium-size, zucchini; slice lengthwise into quarters, cut quarters into pieces about half an inch in length
• roughly a cup of green olives
• 1 large yellow onion, diced
• 5-6 cloves of garlic, diced
• 1-2 jalapeno peppers, diced
• 1 quart of pasta sauce (tomato, preferably with olives)
• 1-2 tablespoons olive oil
• 1 cup red wine (Cabernet Merlot)
• 1 teaspoon salt
• black pepper, to taste
• 1 tablespoon butter
• 1 teaspoon dried basil

Directions:

1. Heat olive oil in a large skillet, on medium high heat. Add onions and saute until translucent. Add garlic until you can smell that nice strong garlic smell (about 2 minutes).
2. Add carrots and cook about five minutes.
3. Add jalapeno peppers (with seeds of course), zucchini, salt and black pepper. Cook another 2-3 minutes.
4. Add basil and tomato sauce. Mix thoroughly.
5. Add drained olives and wine. Mix thoroughly again, turn down heat to medium. Cook about 10 minutes.
6. Add a good healthy shake of garlic powder, the butter, and the second tablespoon of olive oil. Stir in, and cook for five minutes.
7. Mom traditionally serves this with parmesan cheese.