Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Preparation
Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan. Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and 1/2 cup basil and toss again to combine.
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