Ratatouille of Summer Squash and Tomatoes

Ingredients

• 16 ounces penne pasta
• 1/4 cup butter
• 1 small vidalia onion or other sweet variety onion, diced
• 1 teaspoon sugar
• 1 small green bell pepper, diced
• 3-5 garlic cloves, minced (you can use more or less, depending upon personal preference)
• 1/4 cup pine nuts
• 2 medium yellow squash, quartered and sliced very thin (you can also substitute zucchini, eggplant or a combination thereof)
• 1/4 cup white wine
• 2 large ripe tomatoes
• 1 tablespoon tomato paste
• 3 tablespoons water
• salt and pepper, to taste
• 1/2 cup fresh basil, chopped or torn into thin strips
• 1 tablespoon fresh oregano (the whole leaves are fine)
• 1 cup grated parmesan cheese

Directions

1. 1

   Cook the pasta according to package directions.

2. 2

   While the pasta is cooking, melt the butter in a large saute pan over medium heat and add the onion. It's important to keep the butter from browning. When the onion begins to turn translucent (after about 2-3 minutes), add the sugar and continue sauteeing the onion, stirring frequently, until it just begins to caramelize (about 5-7 minutes).

3. 3

   Add the bell pepper, garlic and pine nuts and continue cooking over medium heat for another minute or so. Stir frequently to keep the garlic from browning.

4. 4

   Add the squash and white wine, stirring to deglaze the pan and combine the ingredients.

5. 5

   Mix the tomato paste and water until well-combined. After another minute or so, once the squash has begun to "wilt," add the tomatoes, oregano and tomato paste and water mixture, stirring to combine the ingredients and coat them with the tomato paste and water mixture. Season with salt and pepper to taste, cover and cook for an additional 5 minutes.

6. 6

   Stir in the basil just before serving.

7. 7

   Serve over the pasta with a generous topping of Parmesan cheese.