Adapted from Everyday Food
1/2 cup ditalini, or any short tubular pasta
1 large can of stewed tomatoes in juice
1 medium zucchini, cut into 1/2-inch pieces
1 garlic clove, minced
1/2 tsp dried thyme
salt, pepper and oil
1. In a medium saucepan, heat oil. Sauté garlic until brown and then add tomatoes with juice and 2 cups of water. Bring to a boil.
2. Add pasta and bring back to boil for 5 minutes. Stir occasionally. Add thyme and zucchini and season with salt and pepper. Reduce heat and simmer until zucchini is tender.