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[politicat]

I've been a bit lax in my DUing lately, thanks to an inner ear infection that's left me headachey, tired, nauseous and dizzy a lot, so what time I have goes to other things. Food and I are on barely civil terms right now, and I can't count the number of meals recently that have been what DH calls Constance's Costco Special: half a demi-baguette slathered with jarred pesto and chevre (mixed on the bread) and topped with either my garden tomatoes or halved grape tomatoes. (His Costco special is different, but essentially the same - a very simple meal constructed out of bulk purchase products.)

But this one, I have to share. It comes from the files of the oh god we have to eat something and I don't give a damn and I don't want bread tonight school of cooking.

Boil water for Nx2 servings of spaghetti or other pasta (we used cappolini because it was on hand) where N is the number of people being fed. (This way, we had lunch today.)

Dice 6 garden tomatoes or open one can of Muir Glen chopped tomatoes with basil and garlic or one can of Italian tomatoes. (Don't bother with this recipe if you don't have REALLY good tomatoes.)

Dice a small, red onion.

Cut 2 small zucchini into semi-circles (slice, then cut the slices in half.

Heat 2 T olive oil in a high sided skillet, then add a dollop of garlic (another Costco life-saver; the Christopher Ranch chopped in oil) and the onions. Saute until the onions sweat.

Add the tomatoes and zucchini, stirring to coat. Add Nx2 servings of Costco meatballs and cover.

Put the pasta in the boiling water and go outside and pick fresh basil, sage and oregano (or locate their dried equivalents.)

Chop the fresh herbs (not needed for dry ones) and sprinkle over the skillet. Check the pasta. If al dente, drain. If overcooked, sigh and cope. If undercooked, give it another minute. Once the pasta is cooked and drained, put it in a pasta bowl and toss the tomato and meatballs over it, then serve. Salt and pepper are personal.

Serve with a side of whatever else is in hyperproduction in the garden (we had sliced lemon cucumbers with salt and pepper) and some acceptable but not pretentious Italian/Spanish red wine or an India Pale Ale or iced tea or a gin and tonic (I recommend a Rojo and a Hendricks Gin, but I'm odd.)

The tricks are to not let the zucchini get over-cooked; it should be al dente, too. The tomatoes, meatballs and zucchini all have different textures and rich flavors that compliment each other without dominating. DH added some chili flakes to his and declared it sublime; I'm not so much down with the hot stuff, so I abstained.

So what do I call this? Is it Garden Much? sauce and Costco addict's staples?