2 tbsp. olive oil
1 c. finely chopped onion
1 tsp. finely minced onion
1 tsp. finely minced garlic
3 c. cored, cubed, seeded tomatoes
12 leaves fresh basil
Salt to taste (optional)
Freshly ground pepper to taste
1 med. zucchini
1/2 lb. penne
2 tbsp. butter
2 tbsp. chopped fresh basil

Put oil in skillet and add onion and garlic. Cook, stirring until wilted. Add tomatoes, basil leaves, salt and pepper. Bring to boil and cover. Simmer 5 minutes. Trim ends off zucchini, cut lengthwise in half, cut each lengthwise half into 1/2 inch strips and cut strips crosswise into 1/2 inch pieces. Add zucchini to tomato mixture, cover and cook 1 to 2 minutes, no longer. As sauce cooks, drop penne into 4 quarts boiling salted water and cook to desired tenderness, about 8-10 minutes. Drain but reserve half cup of cooking liquid. Add penne to sauce and add reserved liquid. Stir to blend. Stir in butter and sprinkle with chopped basil. Yield: 4-6 servings.

Note: Penne is available in specialty food shops and in those that deal in Italian pastas. Elbow macaroni may be substituted.