4-6 small summer squash, sliced into ¼” thicksalt 2 Tbsp. olive oil 2 slices bacon or pancetta, cut into small pieces 1 onion, peeled and diced ¾ lb. tomatoes, peeled, seeded, and diced freshly-ground black pepper 2 tsp. chopped parsley 2 tsp. chopped basil

Toss summer squash with salt and place in colander to drain. Heat oil in a heavy-bottomed pan. Add bacon and onion. Cook for 10 mins, until tender. Add tomatoes. Cook for 7 mins or until tomatoes begin to break down. Add summer squash and cook, stirring occasionally, until squash is tender and sauce is thick. Turn down heat if sauce is boiling rapidly or starts to stick. At the last few mins, season with pepper, parsley and basil. Taste for salt and adjust as needed. Serve warm or at room temp.

Adapted from The Art of Simple Food by Alice Waters