Summer Squash And Tomato Ragout Fourmet
(1 vote)
Instructions
1. Place sliced squash into colander and sprinkle with salt. Set aside over dish to drain.
2. In a large saucepan over medium heat, add olive oil, pancetta, onion & garlic. Cook for 10 minutes, stirring occasionally.
3. Then add the tomatoes and cook for about 7 minutes, stirring occasionally. Add squash and cook for 8 minutes. Then turn the heat down to medium-low, and cook for another 12 minutes, for a total of 20 minutes. Stir occasionally.
4. When ragout is thick, take pan off the stove and add the parsley, basil and black pepper. Taste to see if a bit more salt is needed, too.
