Ingredients:
8 ounces spaghetti
2 tablespoons olive oil
1 onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup black olives, pitted and sliced
1/4 cup fresh basil leaves, torn
1/4 cup fresh parsley, chopped
1/4 cup red wine
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper to taste
Grated Parmesan cheese for garnish (optional)

Directions:
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the sliced onion and sauté until translucent.
Add minced garlic and sauté for another 30 seconds until fragrant.
Stir in the sliced red, yellow, and orange bell peppers, and cook for 3-4 minutes until they start to soften.
Add the thinly sliced zucchini and continue cooking for 2-3 minutes until it begins to soften.
Incorporate the halved cherry tomatoes and black olives, cooking for an additional 2 minutes.
Pour in the red wine, red pepper flakes, and season with salt and black pepper to taste. Let it simmer for about 5 minutes to reduce and thicken the sauce.
Toss in the cooked spaghetti, fresh basil leaves, and chopped parsley. Stir everything together until the pasta is coated in the flavorful sauce.
Serve your Italian Drunken Noodles hot, garnished with grated Parmesan cheese if desired.