Zucchini and Shells

Ingredients

• 15 ounce tomato sauce canned
• 1 teaspoon basil dried
• 3 cloves garlic minced
• 0.3 cup olive oil 
• 0.5 medium onion finely chopped
• 1 teaspoon oregano dried
• 8 ounce shells uncooked
• 0.1 teaspoon pepper red crushed
• 0.3 cup pecorino cheese grated
• 2 cups water 
• 0.5 cup granulated sugar white
• 1 large zucchini cubed peeled

Equipment

• bowl
• sauce pan
• pot

Directions

1. Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender.
2. Mix in zucchini and coat in the olive oil.
3. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
4. Bring a large pot of lightly salted water to a boil.
5. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
6. In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.