Wash the vegetables and peel the onion.
Cut the courgette into rounds, slice the cherry tomatoes in half, and julienne the onion.
In the meantime, bring salted water to a boil, add the macaroni and cook until done, then set the pasta aside.
Sauté the courgette, tomatoes, and onion in olive oil.
Once the veggies are tender, add the strained pasta.
For a dash of flavour, add a pinch of oregano, rosemary, and half a teaspoon sweet paprika.
Plate the dish, adorn with a few fresh basil leaves, and serve with a glass of Sangre de Toro Red 0.0. Cheers!