If a watched pot falls in the woods, and no one's there to hear it, do you still need a colander? Wait, how is the pot being watched if no one's there? We might be getting our idioms mixed up there, but for this pasta recipe, there's no pot of water and no colander! That's right, everything for this delicious farfalle with charred vegetables in a robust tomato sauce comes together in one pan. Cleanup will be such a breeze that you'll be left with plenty of time to ponder such philosophical musings.
Trim ends off green beans and cut into 2” pieces. Stem, seed, and cut red bell pepper into 1" dice. Mince garlic. Peel, trim, and cut carrots into ¼" diagonal slices. Halve baguette.
Char the Vegetables
Heat a medium pan over high heat. Add 2 tsp. olive oil, green beans, red peppers, and carrots to hot pan and cook 1-2 minutes, without stirring, or until vegetables are charred on one side. Add half the garlic and cook 30 seconds. Transfer vegetables to a plate and return pan to high heat (no need to wipe clean).
Cook the Pasta
Add pasta, vegetable base, 3 cups water, and marinara to pan. Stir to combine and bring to a boil. Once boiling, reduce to a simmer and cook uncovered, stirring occasionally, until pasta is al dente and water is absorbed, 11-14 minutes. Sauce should cling to pasta. Add charred vegetables, half the Parmesan, and 1 Tbsp. olive oil to pan and cook 1 minute.
Make the Garlic Bread
While pasta cooks, combine 1 Tbsp. olive oil, remaining garlic, and remaining Parmesan (reserve a pinch for garnish) in a small bowl. Spread mixture on cut sides of baguette, place on prepared baking sheet, and bake until golden brown, 6-9 minutes.
Plate the Dish
Place pasta on a plate and garnish with remaining Parmesan cheese. Slice garlic bread diagonally and serve on the side.