Ingredients
2 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
2 small cloves garlic, finely chopped
1 small onion, finely chopped
½ fresh jalapeno pepper, seeded and finely chopped
½ can of black olives, drained and sliced into rings
3 tbsp of Olive Oil
1 tsp Italian Seasoning (dried basil, oregano, etc.)
1 tsp red pepper flakes
3 small cans of tomato sauce (plain)
salt and pepper to taste
4 servings of cooked spaghetti noodles (this could go well over rice, also)
2 tsp hot sauce
1 tsp salt
Preparation
In a deep skillet, add the olive oil and heat it on medium-high for couple of minutes before you add the zucchini, squash, garlic, jalapeno pepper, the Italian seasoning, and the black olives. Salt and pepper to your taste, then sautee this until the zucchini is soft. Add the red pepper flakes, then add all 3 cans of tomato sauce. Stir this around until it is incorporated, then cover the skillet and simmer for 10-15 minutes so that the flavors can blend. While the sauce is simmering, cook the spaghetti with the hot sauce and a pinch of salt in the water when it starts to boil
