Several years ago I went backpacking through Europe with a couple of girlfriends. My favorite spot overall was Greece where we spent several weeks. We ended up on Astypalea, a tiny little island where, due to the whimsy of Greek ferries, we couldn’t leave for 6 days. Oh dear, stuck on a thousand-person Greek island for a week, all there was to do was drink, eat, hobble around ruins and sunbathe. Terrible, really.
We rented an apartment and our no-english-speaking land lady gave us fresh tomatoes, eggs and zucchini from her garden daily. Throw in some feta cheese sold from a bucket at the little market up the street, and we had all we needed. We ate this pasta, daily for almost a week. Serve with crunchy bread to help sop up the sauce.
Greek Islands Pasta(serves 2)
Chop up the onions, tomatoes and zucchini. The onions should be diced and the zucchini and tomatoes can be cut into 1"x0.5” wedges. Finely chop the garlic.
Put the pasta water on to boil, it takes about 25 minutes from here, so you can time it properly. Warm up the olive oil in the pan and add the onion. Saute the onion for 3 minutes then add the garlic for 30 seconds and then finally add the zucchini. Fry the zucchini up for about 5 minutes and add the tomatoes. Cook everything down at a simmer until the zucchini is nicely cooked. Start cooking the pasta when the tomatoes begin to break down.
Turn the heat off and crumble in the feta and herbs, stirring to let it get warmed up. Toss in cooked pasta and serve.