Mikey'S Summer Squash Pasta - cooking recipe

Ingredients

4 summer squash, young and 1 ''- 1 1/2 '' diameter cut into bite sized chunks
4 zucchini, young, same way
4 garlic cloves, crushed
1 onion, small, cut up coarsley
1/8 teaspoon salt
1/2 teaspoon black pepper, freshly ground
3 tablespoons olive oil
2 tablespoons butter
10 fresh basil leaves, chopped
6 ounces bacon, diced
1 (28 ounce) can crushed tomatoes
16 ounces pasta, your favorite. I use rotini

Preparation

Put water on for pasta and cook the pasta according to the directions on package.
in a large sauce pan or frying pan, fry bacon until nicely browned and crispy then remove and set aside.
drain bacon grease and discard, But, do not wipe or clean pan because you want that stuff left in there!
Add all of olive oil to your pan at a medium heat.
add garlic to pan and saute for 1-2 minutes being careful no to burn.
add onion and continue to saute until onions are tender.
add tomatoes to pan and saute until 1/2 or so of the liquid has evaporated stirring often to help deglaze the bacon goodness from the pan.
add all squash and toss into the rest of the ingredients and continue to saute and stir until squash begins to soften.
at this point add the 2 tsp of butter to the pan and mix into the veggies.
when veggies are tender to your liking, remove from heat and add the cooked crispy bacon, chopped basil and parmesan cheese and toss 1 more time.
plate the pasta individually or place in a large serving bowl and top the pasta with the squash! sprinkle with extra parmesan if you like and serve with a green salad and some garlic bread. Good stuff!