-----PHILLY.INQUIER----- Boiling salted water 1/2 Large onion -- sliced medium 2 Large tomatoes ( firm but Thick Juicy) 1 cloves garlic minced -- (1 to 2) 8 ounce Rigatni,ziti -- or other pasta 8 ounce Fresh button mushrooms -- whole 4 tablespoon Extra virgin olive oil 1 tablespoon Minced fresh basil or thyme 2 Medium small zucchini -- about Salt to taste 1 lb. sliced 3/4" thick Fresh ground pepper to taste 2 Medium small yellow summer Cayenne pepper to taste Squash -- 1 lb.sliced 3/4"thic Freshly grated parmesan or 1 Bunch scallions -- trimmed Romano cheese White only. When the water is boiling,core the tomatoes and slash a little X on the blossom end.Plunge fruit into boiling water 20 to 25 seconds,then remove with slotted spoon.At this point,add pasta to the boiling water.Cool and peel the tomato under cold running water.Cut into thickish wedges.Reserve... In a large saute or frying pan,heat the oil over high heat.When sizzling hot,add the zucchini and summer squash and cook,stirring and tossing until vegetables brown 4 to 6 minutes.Add the scallions,onion and garlic.Reduce heat and cook,stirring often,another 2 to 3 minutes.Add the mushrooms,reserved tomatoes,basil,salt,pepper and cayenne;bring mixture to a boil and immediately cover pan tightly and simmer 2 to 3 minutes... Remove lid and adjust seasonings to taste.Spoon sauce over drained hot pasta and add the freshly grated cheese.Makes 4 entree or 6 appetizer servings........
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