12 oz rigatoni
1 lb tomatoes, skinned and chopped
12 oz zucchini, trimmed and diced
3 tbsp extra virgin olive oil
2-3 tbsp fine herbes
salt and pepper
grated fresh Parmesan or Romano cheese
Cook rigatoni in boiling, salted water according to package
directions. Do not over cook. Pasta should be
'al dente', that is, cooked but not mushy.
Put the tomatoes and zucchini into a pan with the
oil and simmer very gently for 30 minutes until
well combined, stirring frequently.
Add salt and pepper to taste.
Stir in the herbs and cook 8-10 minutes more.
Toss the hot, drained rigatoni in half of the
sauce. Transfer to a warmed serving dish
and pour the rest of the sauce over the top.
