Wow! The summer is flying by. We have gone from a glut of greens to tomatoes and potatoes. This week I used some tomatoes from my CSA and a few left at my front door by my neighbor (thank you, Jeannie!) and some summer squash to make a summery pasta.
The basic recipe was from the Midwest Gardener's Cookbook. I changed the proportions some.
Summer Pasta
2 cups diced summer squash
3 cups diced tomatoes
1/2 large onion
1 clove garlic
olive oil
basil
oregano
salt & pepper
I sauteed the onion and garlic in the olive oil, added the squash and tomatoes and cooked covered for about 20 minutes. Added the herbs at the end. Served it over pasta with some parmesan.
It needed something. More garlic? More basil? Black olives, maybe?
And I was the only one in my family who liked it.
::sigh::
Maybe next week will be a winner. What are you making?
