Ingredients are minimal in this tasty and easy dish.

4 yellow squash

Fresh garlic diced — to taste–I always use a lot

can of whole or diced tomatoes — if you use whole tomatoes as I did here I smashed them one at a time with my hand as I put them into the dish (yeah, I like to get dirty in the kitchen.) I didn’t want there to be lots of extra water/juices in this dish and since the squash lets off lots of water too while cooking, I only put in the tomatoes and not the juices. I saved the juices in the refrigerator to use in something else. Waste not want not.

Salt to taste

Red chili flakes

Olive oil

Fresh basil

Browned garlic in olive oil, tossed in sliced squash and turned the heat up high. Tossed the squash around on the high heat until it started looking a bit wilted. Crushed the tomatoes one by one into the squash. Kept heat high in order keep the liquids coming out of the veggies evaporating.

Toss in salt and red chili flakes to taste as well as the basil. This dish was made before my basil was proliferating in my garden as it is now, so I used my frozen pesto from last year which I use in all things that call for basil off season.