Summer Squash Pasta

2 sweet onions, halved & thinly sliced

2-3 small-medium zucchini

1 medium summer squash

2 tomatoes, grated (weird, I know - just trust me)

3 Tbsp. butter

1 lb. good rigatoni

parmesan

basil leaves (optional)

olive oil

salt & pepper

1. In a heaver-bottomed pot over medium-low, heat a few Tbsp of olive oil and add the onions. Cook about 5 minutes, stirring occasionally. Turn heat to low and let onions caramelize, stir very infrequently. When onions are nearly done, cook the pasta in salty water.

2. While pasta cooks, add the zucchini and squash to the onions, season as you go.

3. Let squash cook a few minutes then add the butter. Add 1-2 ladles of pasta water. Add drained pasta and tomatoes. Add basil (if using). Cook another 3-4 minutes.

4. Serve warm with freshly grated parmesan.