Summer Tagliatelle



  • 5 tomatoes, diced
  • 2 zucchini, sliced
  • 5 cloves garlic, minced
  • 1/2 onion, diced
  • 2 large handfuls mushrooms, your choice, sliced
  • 1 handful of marinated artichoke hearts, chopped
  • some dried oregano
  • some fresh basil
  • two handfuls of Parmesan cheese
  • salt and pepper
  • olive oil and butter
  1. Drop a knob of butter and some olive oil in a frying pan, which should be heating up at a medium high temperature. When the butter and oil are a bit foamy, saute onion, garlic, zucchini, mushrooms, artichokes, etc., one at a time, building the flavors of each as they meld together to form the sauce.
  2. Season the vegetables with salt, pepper, and oregano. Add the tomatoes last and simmer the sauce until the pasta is done.  Add basil and cheese last minute.
  3. Boil pasta in salted water until al dente. 
  4. Mix the pasta and sauce.
  5. Try not to be discouraged because you are still without a camera and cannot provide any pictures.
  6. Eat away your sorrows.

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