In a 1 quart pan, pour a few dashes of olive oil in the pan over medium heat.
Add in chopped yellow onion and minced garlic. Simmer until translucent.
Add in Tomato Sauce and Tomato Paste. Stir the ingredients gently.
Strip oregano leaves from the stem and sprinkle over the top of the tomato sauce into the shape of a heart.
Bring to a simmer, stirring to keep bottom from burning and big bubbles from bursting.
Add salt and pepper to taste.
After about 30 minutes, stirring occasionaly, remove from heat.
In a pan with a dash of olive oil, sauté the sliced squash and zucchini. Place the vegetables in bowl away from the heat.
Sauté cherry tomatoes in the same pan until slightly wrinkled. Set aside.
In the 4 quart pan, fill 2/3 full and bring water to a rolling boil. Follow the Paccheri pasta cooking instructions. Usually around 10-12 minutes.
Drain the Paccheri pasta, put back into the 4 quart pan, and add in enough sauce to lightly coat the pasta.
Add in the zucchini, squash, and cherry tomatoes. Add additional tomato sauce to taste or personal preference. Gently stir to thoroughly coat. You will have some leftover tomato sauce.
Place the Paccheri pasta with vegetables and tomato sauce into your serving dish. Sprinkle with fresh oregano leaves and the sliced parmesan to taste.
Present extra tomato sauce for guests to add as much as their heart desires.
Notes
If Paccheri pasta isn't available, rigatoni pasta is a safe substitute.