PIPE ALLE ZUCCHINE Serves 4 10 oz. pasta 9 oz. zucchine 3 firm ripe tomatoes 1 onion 1 clove garlic 1 sprig basil 4 T olive oil salt and pepper to taste Wash basil and pat dry with a paper towel. Trim and wash the zucchini. Slice into rounds. Parboil the tomatoes for one minute or until skins split. Peel and discard water and seeds, then filet them. Finely chop the onion and garlic then sautée them in a frying pan with a bit of oil until glassy. Add the zucchini, several leaves of basil, pinch of salt and pepper and cook for 7-8 minutes, stirring every once in a while with a wooden spoon. Halfway through, add the chopped tomatoes. Finish over a high flame. In the meantime, mince the remaining basil leaves. Cook the pasta in salted boiling water, dress with the zucchini vegetables and sprinkle with basil. Serve immediately.