This is not a °recipe°, it's more just a case study on how one might go about improvising a pasta sauce based on very few, simple ingredients. In this case, I have cherry tomatoes, zucchini, and pancetta. The other two ingredients are a clove of garlic, olive oil, and white wine. Don't salt at all because the pancetta is very salty. You will just want to chop the garlic finely, and let it golden in a pan with olive oil. Add the pancetta (as I said in the intro post, perhaps a handful and you can cut them into pieces or strips). Add a half-cup or so of white wine and let the ingredients meddle for a couple minutes. Then you will add in your cherry tomatoes (halved so that they release their juices). Cook over medium heat until the tomatoes are getting on the soft side, then add in some zucchini and continue cooking until they are at a tenderness that you like- people tend to be divided on how soft zucchini should be...! If you think that your 'sauce' is too runny, you can add a bit of flour and continue cooking over medium-high heat and it should thicken up! Have you ever done some sauce improvising and come up with something unbelievably tasty? Let me know!