3 large zucchini, diced
1/2 sweet onion, diced
1 pound fresh tomatoes, diced or 1 large can Italian tomatoes (crushed with a potato masher)
2 TBS olive oil
big handful of fresh basil
1 pound elbow macaroni or little seashells
grated parmesan cheese
Put the water on to boil the macaroni. Saute the onion in the olive oil in large skillet until it's very soft. Add the zucchini and cook until it begins to soften. Add the tomatoes to the zucchini and continue to cook gently while the macaroni boils in the other pot. Don't overcook the macaroni because it will soften some more when it's added to the zucchini and don't discard the cooking water until you add a cup or so to the zucchini. Add the basil and simmer for a few minutes. Add the pasta to the zucchini and tomatoes. This should be a bit soupy and require a bowl and a spoon. Sprinkle with freshly grated parmesan cheese.