Pasta is always a good backdrop for using up lots of garden veggies. In this dish, zucchini, yellow squash and cherry tomatoes are the heroes of great taste with farfalle (butterfly or bowtie pasta). Boost the overall flavor by adding anchovy paste or a few canned in oil anchovies.

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Bowties with Garden Fresh Vegetables

INGREDIENTS

1/4 cup olive oil

1 tablespoon anchovy paste or 3 anchovies in olive oil, mashed with a fork

1/4 teaspoon red pepper flakes

1 medium size onion, minced

1 teaspoon minced fresh garlic

2 cups thinly sliced zucchini

2 cups thinly sliced yellow summer squash

1 cup sliced in half cherry tomatoes

Salt to taste

Dash black pepper

1/2 pound bowtie (or other short cut) pasta

Grated pecorino cheese for sprinkling over finished dish

DIRECTIONS

In a large saute pan, heat the olive oil; add the anchovy paste and red pepper flakes and stir until the anchovy paste is well combined with the oil. Add the onion and cook for a few minutes. Stir in the zucchini, yellow squash and cherry tomatoes. Combine everything well, cover the pan and allow the vegetables to cook just until the zucchini is tender but not mushy. Season the mixture with salt and pepper and set aside.

Cook the pasta until al dente and scoop from the pan and add to the vegetable mixture along with 1/2 cup of the pasta cooking water. Stir everything well over medium heat until hot. Serve in bowls and pass the cheese.

“Ciao Italia! Plant, Harvest, Cook!” (www.ciaoitalia.com)