Summer produce is at flood stage right now. Quantities of ripe tomatoes are ridiculous and there are lots of other veggies fresh and cheap to be had. It’s pretty darn hot; what to make that is quick and tasty and uses up some produce? I like to make this sort of Mediterranean stir fry; you can vary the ingredients based on what is in your veggie bin or garden. It is quick and it still tasted great the two times I enjoyed it again.
Notes: Feel free to swap out a veggie for another if you want. Or change the basil to fresh oregano or any fresh herb you like. I love the tromboni squash as it is tender yet firm…not watery, but it can be hard to find; a substitute is summer squash of any kind. Use any melting cheese you like; I prefer either of the two I suggested. Chunks of fresh ripe tomato will work fine too. Any kind of mild pepper is a good choice. Red onion will be great instead of regular onions.
Angie’s Mediterranean Sauté
2 Tbsp. EVOL
1 med onion, cut in long strips and then cut across to shorten them in half or thirds.
1 frying pepper cut into narrow 1 to 1.5 inch long strips
2-3 cups tromboni Italian summer squash or use zucchini; cut into half moons or rounds about 1/3 inch thick max
2 garlic cloves minced
3-4 lengths of Italian sausage precooked and cut into ¼ inch wide rounds.
1 cup uncooked gf rotini pasta, cooked until one minute less than the package says to cook it
1/3 cup Mexican cheese crumbled or mozzarella cheese cut in ½ inch chunks
3-5 basil leaves chopped fine
A pint of cherry tomatoes; if they are big you could cut them in half
Heat the olive oil until nearly smoking in a mini wok or sauté pan. Add the cut onion, the trombone squash and the pepper. If you use zucchini wait to add it for 2 or 3 minutes as it won’t take as long to cook as the tromboni squash. Stir for a minute, add the garlic, stir another minute. Add the cooked coins of sausage (I sauted them in a fry pan the day before; about 8-9 minutes), stir and cook a few minutes until the squash is nearly done. Add the cooked pasta and then the tomatoes, stir and add cheese, stir a minute until cheese is melting. Add the fresh basil leaves and maybe ½ tsp. sea salt. Toss well. Do not overcook; cheese should be just about melting and tomatoes warm and slightly soft but not burst open. Enjoy!