7 garlic cloves
2 large onions
1 (28 oz.) can tomato sauce (Hunts)
3 Italian squash/zucchini
1/4 cup of olive oil
3/4 lb. pasta (your choice)

Dice garlic and chop the onions. Then place both in a pot with the olive oil and cook on low until lightly brown - Do Not Burn.

Peel the zucchini and chop into decent size chunks, i.e. 1/2-inch cubes. Then throw zucchini into the pot with the garlic and onions. Stir around and mix everything together.

Fill the pot about 3/5 full of water and then add the can of tomato sauce. Let simmer on low for about 15 to 20 minutes. Add a little more oil for extra flavor or not depending on preference.

Once finished add pasta and cook on high until pasta is tender.

Note: The trickiest part is adding the water. TOO much water makes the meal lose a little of the flavor and texture. TOO little water and the pasta absorbs it all and it becomes too thick. Start off with a smaller amount and add more when you add the pasta in if needed.

Submitted by: Bob Steadman