Pasta Tombaszu

A light, yet satisfying pasta dish.

Ingredients:

• 400g linguine (use tomato-basil linguine or a mix of that and plain if possible)
• 3 tablespoons extra virgin olive oil
• 1 medium zucchini
• 2 medium tomatoes, diced into 1/2 inch cubes
• 3 stalks celery, chopped
• 1 medium onion, diced
• 3 cloves garlic, thinly sliced
• 4 teaspoons dried basil or about 1/2 cup fresh basil
• salt and freshly ground pepper to taste

Cook linguine according to package directions. Run under cold water to prevent sticking.

Cut zucchini into 1-inch rounds, cut these rounds in half along their lengths, and then slice perpendicular to this cut into 1/8 inch pieces. You should end up with slices of zucchini approximately 1" x 1" x 1/8". This is called cutting zu squash laur-style.

Heat oil in a skillet on medium high. Add onions, garlic and celery and sauté about 8 minutes until onion is soft.

Add zucchini, tomato, basil, salt and pepper. Sauté another six to eight minutes until zucchini softens and tomato breaks up.

Serve sauce over linguine, with a sprig of parsley.

Serves four or so.