Our seasonal creek is usually dry this time of year. It's lovely to hear it gurgling through the rocks on our evening walks. I wanted to share another pasta sauce from the garden I regularly make. It's a combination a friend suggested when I was looking for good recipes for summer squash. I use tromboncino squash, but zucchini would work just as well. The amounts are suggestions, rather than exact measurements.
Summer Squash Pasta Sauce
1/2 medium yellow onion, diced
4-6 small to medium tromboncino or zucchini squash, cut in 1/2 inch rounds
3-4 smallish tomatoes
olive oil
3-4 sprigs rosemary, leaf removed from stems
handful fresh basil, chopped
salt
pasta 12 oz (increase the amounts a bit if cooking a lb of pasta)
Saute onion in olive oil. Put pot of water on for pasta. When onion softens, add squash and a pinch or two of salt. Cook several minutes and add tomatoes. When squash begins to soften, add rosemary and basil. Cook another 5 minutes, and serve over pasta, with freshly grated Romano cheese.
