Pasta with seasonal vegetables

I'm down in Hay (southern NSW) at the moment, working on a cotton farm*. Suffice to say, it is hot, dry and dusty, and it is only spring.. This was a midweek meal I conjured up for my Fijian Flatmate, Swannie. 1 bottle of tomato passata (Italian brand, from the local IGA choose a good quality brand with herbs and a little garlic and onion blended in the sauce) 3 or 4 good quality fresh tomatoes, skin removed, deseeded and roughly chopped handful of button mushrooms, cleaned and halved 1 medium zucchini 2 tbsp olive oil, or in this case I just used canola oil parmesan sea salt all you do is toss the mushrooms in the oil in a medium saucepan for a couple of minutes, to brown them slightly add your tomato passata, skinned and deseeded chopped tomatoes season well with sea salt at this stage cook for 15-20minutes with a lid on, until the tomatoes have cooked and the sauce is fairly thick add your sliced zucchini and cook for 15minutes until the zucchini is done and the sauce has thickened. serve with wholemeal spaghetti, top with parmesan cheese and chopped parsley. swannie the fijian loved it.. *that's another story