First, drizzle a little oil in a large sauce pot and sauté a ¼ teaspoon of minced garlic. While that is on the stove, you can start cutting tomatoes. You can use any kind of tomatoes from your garden. I like to use up some of my cherry tomatoes (just cut in half) or my grape tomatoes (cut into quarters) for this dish. Once the tomatoes are cut, they go in with the garlic and oil. While they are simmering on low heat, select and begin to slice or chunk any other veggies you want to use. Yellow (I like that best but you can use green) summer squash is a must as it gives the whole dish a sweet flavor. I find that slicing the squash thin works best for this recipe. I also like to add in peppers of different varieties and eggplant (with skin removed). I have also used beans, swiss chard, kale, spinach, and mushrooms and all of those have worked wonderfully.
For this recipe, I used a dozen and a half grape tomatoes quartered. I sliced the squash thin and chunked up a yellow pepper and a small eggplant (skin removed) into one-inch pieces. While keeping an eye on the tomatoes as they soften and cook down, I sautéed the rest of the vegetables in a little olive oil in a frying pan. To help draw out the flavors, I used a ½ teaspoon of seasoned salt. Cook the vegetables until soft but still holding their shape. Add vegetables to the tomatoes and stir. At this point the “sauce” is technically done. However, we tend to like our sauce to be a bit creamy so I usually add ½ cup of cream (or half-and-half) and a teaspoon of unsalted butter. This can all be done ahead of time and then heated up later when you cook the spaghetti. I have even cooked the sauce a few days ahead of time and simply stored it in an airtight container in the fridge.
When you are ready to use the sauce, heat up in a large sauce pot. At the same time, bring water to boil for your spaghetti. I like to use the angel hair pasta so that the veggies stand out and don’t get overwhelmed by thick pasta. Once the pasta is cooked to your preference, drain and add to the sauce. Turn off heat and gently combine well.
Serve with freshly grated parmesan cheese and homemade bread. Serves four with leftovers.