Heya everbody...

 Ghosty writing and today I got some more nice, tasty noodles for ya.
And to be honest, that dish was totally improvised. I forgot to go grocery shopping and had to use what I still had in my inventory.
The end result was so tasty, I just need to share it with you.
And it proves my point again ... tasty food doesn't need to be complicated or requires fancy ingredients.
Simple, tasty, down to earth food with love.

So here we go:

Ingredients
(Serves 2)
- 1 large Pattypan squash (if you don't have one, you can use Zucchini instead. Both are varieties of the summer squash)
- 12 really small cherry tomatoes (if you have larger ones, use a few tomatoes less)
- 1 onion
- 2 garlic cloves
- tomato paste
- vegetable stock (or broth, water or a little wine. Whatever you got)
- fresh herbs (I grow rosemary, thyme, sage, oregano and basil on my balcony, so I always have them in stock)
- 200g flour
- 2 eggs
- olive oil (and butter if you have some)
- neutral oil (you can use olive oil for the noodles, but the dough can turn slightly grey, which will vanish when cooking)
- salt, pepper, spices to your taste

Preparation
Start with the noodle dough.
Mix 200g flour, 1 tablespoon of neutral oil and 2 eggs and knead everything into a smooth, non-sticking dough.
Cover with cling film and let it rest for at least 20 minutes in the fridge.
Roll it out thinly with a rolling pin and cut it into strips or use a manual noodle machine, if you have one.
Let the noodles dry a little while you are preparing the rest.

Wash tomatoes, Pattypan squash (or Zucchini) and herbs. Peel onion and garlic. Remove of the green stem of the tomatoes and cut them into halves. Remove the seed.
Cut the squash into cubes, the onion and garlic into smaller cubes and chop up part of the herbs. Reserve one twig of rosemary, a few twigs of thyme and a few leaves of sage.
Heat up some olive oil and butter in a large enough pan, add the onions and the twigs of herbs and sage leafs (those herbs can take the heat and will give a nice aroma to your oil) and gently fry until the onions turn glassy. Turn up the heat a little, add the Pattypan squash and fry until the squash is slightly brown and a little soft. Add the garlic, make sure it doesn't burn.
Now add about one tablespoon of tomato paste, roast it a bit together with the rest, then pour in a bit of stock.
Lower the heat, add tomatoes and gently stir until they are soft. Remove the cooked out herbs.
Season to your taste with salt, pepper and spices to your taste

Cook your noodle in plenty of salted water, should take about 3-4 minutes.
(Of course you can use store bought egg noddles. Homemade ones are just more tasty ^.^' )

While the noodles are cooking, sprinkle a good helping of the fresh herbs into your veggies and mix them in gently.
If you need, add a little more stock or...the Italian secret weapon... add a little of the noodle water.

Take your noodles out of the pot, just drain them a little and add them directly into the pan and mix.
Dress you Tagliatelle on a soup plate, add some more of the vegetables and sauce and sprinkle with some fresh herbs.

If you have (I didn't had any left ^.^') finish your dish with some freshly shaved Parmigiano or Pecorino
Enjoy ^_^