Clever farmers’ market vendors like Evolutionary Organics hang informative, happy little signs introducing the small wonders within a given bin.

And so, yesterday in the rain, I had sunny squash in a pasta that’s friendly to additions—while farfalle cooked (the shape matches all those bow ties at summer weddings), I sautéed sliced squash (2 baby squash per person) over medium-high heat until blistered, then halved and added the cherry tomatoes still left (a handful), taking the pan off the heat.

Stir the al dente pasta into the mix, add pesto if you like (1 cup packed basil leaves, 1/3 cup pine nuts, 1/3 cup Parmesan, 1 clove garlic in a food processor, drizzling in 4 tablespoons of olive oil), and sneak in flaked tuna in olive oil to up the umami, if you like (I do).

The tomatoes will burst like water balloons in your mouth, and the pasta holds nicely into the afternoon should the clouds be swept away and a neighborhood block party beckon…