Here we go!
1.) Start by chopping up the heirloom tomatoes into nice big chunks, and then putting them and a couple of handfuls of cherry tomatoes into a large pot. I love finding colorful tomatoes of all sizes to add variety, but just regular red ones will totally do the trick. Once the tomatoes are in the pot, pour a generous amount of good quality olive oil over the tomatoes, so they're almost submerged in oil (maybe 1/2"-1" of oil, roughly.) Peel 3-6 cloves of garlic (to taste), chop roughly in half, and ad to the tomatoes and olive oil. Bring this to a slow, gentle simmer on medium low heat and cook forever.... Okay, not forever. You can allow this mix to cook on a very low flame for up to two hours, but you can also cook it for 20 minutes, just until the tomatoes are nice and soft. Once the tomatoes break down and the garlic goes all squishy, you've essentially made a TOMATO CONFIT. You can use this mixture as the base for any sauce and it will have a heavenly garlic-y sweet flavor that is magnifique!
3.) Next I sliced up and then chopped up my zucchini and squash. A long time ago, a chef friend of mine told me to sprinkle a little salt on my zucchini and squash before I cook it. What you do is spread it all out in a bowl or platter, sprinkle it with salt, let it sit for 5 minutes, and then pat dry with a clean paper towel. Apparently this draws a lot of the excess moisture out of your veggies, so they don't get soggy during cooking. I don't know if it's necessary, but I always do it, and it reminds me of my chef friend, so no harm, no foul, right?!
5.) It is at this moment that I got a little off track-- lured by this gorgeous rainbow swiss chard that I bought from a local farmer this past weekend. However, if you stay the course, you can now put your water on to boil, and start setting the table!
7.) Then I gently mix the pasta into the tomato sauce, and allow it to cook for just a few more minutes all together-- fusing the flavor of the sauce to the body of the noodles. Once it has had a few minutes to absorb the flavor of the sauce, divy up into bowls, give a sprinkle of salt and pepper, and then grate fresh parmesan over the top. Hearty, delicious, and reasonably healthy. This recipe will probably feed 4-6 people, depending on how hungry you are!