Summer Squash Pasta Recipe

I made this up today, and it was awesome! (If I do say so myself...and I do!) Leila even liked it! ;) She's not a big fan of squash or zucchini as a general rule.

Summer Squash Pasta Sauce

2 tbs olive oil

1 medium onion, diced

4 cloves of garlic, minced

1 small can of mushrooms, drained

2 large cans of diced tomatoes, drained

1 can of tomato paste (You can use 2 instead if you don't want to drain the 2 cans of tomatoes.)

1 1/2 - 2 cups fresh squash and zucchini, diced

2-4 cups of pasta, cooked to al dente (depending on how much pasta you like with your sauce)

1/2 - 2 cups Petite Sirah, according to taste (I used Eos Estate Winery, a California winery.)

Italian seasoning (I use about 1 tbs.)

Salt, to taste (1 - 1 1/2 teaspoons.)

1) Heat oil in medium-large sauce pan.

2) Toss onion and garlic into hot oil, saute until the garlic turns a golden brown color then add drained mushrooms, saute until onions are translucent and beginning to brown along the edges. Stir frequently.

3) Add in diced tomatoes and tomato paste. Heat to boiling, add Italian seasoning, salt, and fresh squash and zucchini, cook until squash and zucchini are cooked, but still firm. (Squash is not tasty when it's...well...squashy.) About 5 minutes. Continue to stir frequently.

4) Add Petite Sirah, and stir in 1/2 cup at a time. Allow to simmer long enough for the alcohol to evaporate. Remove from heat.

5) Serve over pasta. Top with cheese if desired.