Herby Zucchini and Red Pepper Baked Pasta

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• Pinch of crushed red pepper flakes
• One 28-ounce can whole plum tomatoes, crushed by hand
• One 15-ounce can whole plum tomatoes, crushed by hand
• 4 large sprigs fresh basil, plus 1 cup chopped fresh basil
• 1 cup chopped fresh flat-leaf parsley, plus more, for serving
• Kosher salt and freshly ground black pepper
• 1 large zucchini, cut into 1/2-inch pieces
• 1 pound dried farfalle
• 1 cup sliced jarred roasted red peppers
• 3 cups shredded provolone
• 1 cup grated pecorino

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