1 box of quinoa or gluten-free spaghetti
1 28-ounce can of whole peeled San Marzano tomatoes
2 large yellow onions, minced
1 zucchini, sliced thin with mandolin
1 yellow summer squash, sliced thin with mandolin
1 pint of fresh cherry tomatoes, halved
1/4 cup of kalamata olives, chopped
1 teaspoon of olive oil
2 cloves of garlic, minced
1 bunch of fresh parsley, chopped
In large pot of boiling water, add spaghetti, cook until al dente, about 15-20 minutes. Strain and set aside.
In medium-sized dutch oven or pot, heat teaspoon of olive oil. Add garlic. Saute until fragrant but not brown. Add chopped onion. Saute until onion is translucent. (Add a drop or two of water if it becomes dry, to prevent sticking on the pan.) After 5 minutes, add San Marzano tomatoes. Saute for 10-15 minutes until sauce reduces by a quarter. Add zucchini, squash and cherry tomatoes. Season with salt and pepper. Cook sauce for about 5 additional minutes until vegetables are wilted but not overcooked. Add spaghetti to pot and coat pasta with sauce.
Serve in large serving bowl, garnish with chopped olives and parsley. Bon Appetitio!