|Egg||1 , beaten|
|Pasta||1 Pound, cooked|
|Yellow onion||1 Small, peeled and diced|
|Olive oil||1 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese/Romano cheese||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), finely minced|
|Zucchini||2 Medium, grated into coarse pieces|
|Ripe tomatoes||2 , chopped|
In a large frying pan, saute the garlic in the oil until it is lightly browned.
Add the onion, and saute until it is clear.
Add the tomatoes, salt, pepper, basil, and oregano.
Simmer for a few minutes, and add the zucchini.
Cook for about 5 minutes on high heat, or until the moisture is almost gone.
Add the wine, and simmer to reduce moisture.
Add the egg and the cheese.
Pour over the pasta, and enjoy.
You can use this sauce over meats, fish, even poultry.
It is also good over rice or bulgur wheat.
Mr.cribari's mother served it to him as a vegetable dish when he was a child.