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for the sauce:

• three medium zucchini
• one tablespoon olive oil
• three tablespoons butter
• one clove garlic, peeled and diced
• three tablespoons finely chopped onion
• two cups imported, canned pealed tomatoes with their juice
• salt and freshly ground black pepper
• one teaspoon fresh thyme

for the pasta:

• one pound freshly made (ideally) fettuccine or tagliatelle. (see how to make fresh egg pasta).

Soak the zucchini for ten minutes in cold water. Scrub them, dry them. Cut off the ends and then cut them into two inch lengths. Then cut them length-wise into narrow strips. Should have about one and one-half cups.

Put the oil, two tablespoons of butter, garlic and onion into a saute pan on medium high heat and cook until the onion is bright gold.

Add the zucchini strips, mix them well with a wooden spoon until; they are well coated, and cook them until they are well - done, with a rich color.

Add the tomato, stir well. cook at a steady simmer for about ten minutes.

Get five quarts of water up to a raging boil.  Add two tablespoons of salt. Add the fettuccine. Cook until al dente. Reserve a cup of the liquid. Then drain well.

Add the fettuccine to the heated sauce. Add some reserved water if needed. Add one tablespoon of butter. Stir thoroughly so that every strand of the pasta is well coated.  Taste for salt and pepper.

We cover the pan and heat over a medium high heat for a minute, to get the pasta steaming hot. Serve in heated bowls immediately.  Serve grated parmesan on the side.

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