Cassiar Pasta Seoni.

I have to say that before we got to this recipe we had an excellent week full of delicious meals made by Seonaid, our friend in Smithers. She provided me with a lot of cooking supplies for our trip and ideas. Thanks Seoni…

Ingredients:
Pasta, preferably spaghetti
1 Tomatoe
1 Zucchini
Pesto tomatoe sauce (from Superstore)
Fresh basil
Olive oil
Butter
Seasoning salt
Meat can be added if available

-Quantities are at your taste-
-In cooking, the Italian expression al dente (pronounced /ælˈdɛnteɪ/ in English, [al ˈdɛnte] in Italian) describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard. "Al dente" also describes vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. It is often considered to be the ideal form of cooked pasta. Keeping the pasta firm is especially important in baked or "al forno" pasta dishes. The term comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness. The term is also very commonly used as a name for Italian restaurants around the world-

Preparation:
1)Cook the pasta in water, add a bit of fresh basil and olive oil while cooking. Pasta should only be cooked al dente.
2)Cut tomatoe, zucchini and fresh basil and add to pasta.
3)Season with the pesto tomatoe sauce, seasoning salt and a bit of butter.
4)Pasta can be accompanied by meat and bread if available.