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

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

Adapted from The Art of Simple Food by Alice Waters