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Ingredients:
8 ounce Fasolino's Ribbed Spears #23
3 tablespoon Fasolino's Virgin Olive Oil
1 medium Onion -- sliced
2 medium Zucchini -- sliced
3 cup Tomatoes -- diced
½ teaspoon Salt
1 Bay leaf
¼ teaspoon Pepper
¼ teaspoon Dried basil
¼ teaspoon Dried oregano
Directions:
In large skillet saute onion in hot oil until crisp/tender.
Add zucchini, tomatoes, 1/2 tsp salt, bay leaf, pepper, basil and oregano.
Simmer uncovered for 15 minutes; uncover and simmer 10 minutes longer. Discard bay leaf. Meanwhile, bring 3 qts of water to rapid boil in large kettle.
Gradually add ribbed sprears and cook, uncovered, according to package directions. Drain in colander. Serve with sauce.
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