I've turned to the September, 1997 issue of Gourmet magazine for some recipes. In an article called "Italy's Majolica Road: Savoring a Stay in Deruta," are some nice home-style recipes that take advantage of the end of summer garden produce. Deruta is in central Italy and they have a lot of pottery factories in that area.

This first recipe says the secret to the dish is good-quality egg pasta and they say you can get it mail-order from Dean & DeLuca. Well, good luck with that, you're on your own there. I was attracted to this recipe because the basil and tomatoes are still producing in my garden.

Fettuccine with Tomato and Basil

3/4 pound good-quality dried egg fettuccine
5 medium vine-ripened tomatoes
1 1/3 cups packed fresh basil leaves
2 large branches basil
1/4 cup extra-virgin olive oil
1 cup finely chopped onion
Grated Parmesan cheese

Fill a 6-quart kettle three-fourths full with salted water and bring to a boil. Peel and chop the tomatoes. Coarsely chop the basil leaves.

In a saucepan heat the oil over moderate heat until hot but not smoking and cook the onion, stirring, until golden, about 10 minutes. Stir in tomatoes, basil branches, and salt and pepper to taste. Simmer this sauce, stirring occasionally, for 20 minutes. Meanwhile, cook the pasta in the boiling water until al dente and drain in a colander. Remove the basil branches from the sauce and stir in the chopped basil. In a bowl, toss the pasta with the sauce and serve with Parmesan cheese. Serves 4 as a main course.

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Here's a zucchini recipe. I modified it include dill, a departure from Italian cuisine.

Fusilli with Zucchini

16 ounces fusilli (long spiral pasta)
6 large zucchini (3 pounds)
2 large eggs
3 ounces freshly grated Parmesan
1 cup finely chopped onion
2 tablespoons butter
2 tablespoons olive oil
(3/4 - 1 teaspoon fresh or dried dill weed)

Fill a 6-quart kettle three-fourths full with salted water and bring to a boil. Cut the zucchini into 1/8 inch thick slices. In a large bowl whisk together eggs and Parmesan. In a 12 inch skillet, cook the onion in the butter and oil over moderately low heat, stirring, until pale golden. Add zucchini and salt and pepper to taste and cook over high heat, stirring, until wilted and tender, about 10 minutes. While the zucchini is cooking, cook the pasta in the boiling water until al dente. Drain it into a colander and immediately add to the egg mixture in the large bowl, tossing well. Add the cooked zucchini and optional dill weed and toss well. Serves 4 as a main course.

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"These have a slightly dry texture, like biscotti, and are best enjoyed with a glass of sweet Italian dessert wine such as Vin Santo."

Pine Nut and Almond Cakes

3/4 cup unsalted butter
4 large egg yolks
1 whole large egg
3/4 cup sugar
1 1/2 cups flour
1/2 cup sliced almonds
1/3 cup pine nuts
1 tablespoon superfine sugar

Preheat oven to 350 degrees. Butter and flour two 8 inch round cake pans, knocking out the excess flour. Melt the butter and cool. In a large bowl, use an electric mixer to beat together the yolks, whole egg, and granulated sugar until thick and pale. Add butter to the egg mixture in a thin stream, beating until combined well. Sift flour over the mixture and beat until just combined.

Divide the batter between the cake pans, smoothing the tops, and sprinkle evenly with nuts. Bake cakes in the middle of the oven for 30 to 35 minutes, or until golden. Cool cakes in pans on racks for 10 minutes, then invert onto racks and turn right side up. Sprinkle each one with 1 1/2 teaspoons superfine sugar and cool completely. Let stand, separated by wax paper in an airtight container overnight at room temperature before serving. Cakes keep this way for 4 days. Serve in wedges. Makes 2 thin 8-inch cakes.

According to the pictures, a serving is about 1/6 of a cake and they were very brown around the edges.