My week has gotten unexpectedly crazy, and between the heat and trying to fit 28 hours worth of stuff into 24 hour days, I haven’t been feeling particularly inspired. Our pantry was a bit bare until Mike took my list and did an emergency re-stocking run today, but that wasn’t much help to us last night.
I did, however, have half a package of bucatini and some canned San Marzanos to work with. I also over-bought on zucchini last week, and luckily the last one standing was still in good enough shape to go into our dinner. I softened up a mess of chopped onion in some olive oil, added a couple of sliced garlic cloves and one little fresh red chile pepper (thinly sliced) from a mixed basket that was lingering in the crisper, and when the chile and garlic were fragrant I added the tomatoes and their juices. A little salt, a good squish with a masher to crush the tomatoes, a splash of wine, then I left it to reduce. I added the diced zucchini and cooked it just briefly so it retained some crunch, then tossed in my cooked pasta and a bit of grated pecorino. Not my most creative supper, but it was quick and tasty, and some nights that’s enough.