Summer pasta with squash and tomatoes

This is one of those lovely dishes that just shouts “summer.” Needless to say, you need the freshest squash and the ripest tomato. Serves 2.

1 small zucchini, about 6 inches
1 small yellow summer squash, same size
1 large or 2 medium lovely, luscious ripe tomatoes
3 cloves garlic
1/3 c good olive oil
salt, pepper
1/2 pound linguini or spaghetti
1/2 c thinly sliced fresh basil
Grated Parmesan cheese

Cut the squash in half lengthwise and then crossways into 1/3 inch slices.

Dice the tomato into 1/2 inch pieces and put in a strainer to drain, saving the juices.

Mince the garlic.

Start cooking the pasta.

In a 12 inch skillet, saute the garlic in the oil until just starting to brown. Add the squash and stir until crisp-tender. Add salt and pepper to taste, go gently! Drain the cooked pasta and while it is still hot add to the skillet followed by the tomatoes. Stir for a moment or two. Add the tomato juice if the dish seems too dry. Stir in the basil and serve, passing the cheese at the table.

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