This "sauceless" sauce is made of a roux and farm fresh ingredients and as a result, the ingredients will change according to what looks good to you at the farmers market.
Chef Andrea started his sauce by slicing zucchini and green onions into small pieces and halving the cherry tomatoes. In a large pan over medium high heat, he added a generous amount of olive oil (remember this will serve as the base of your sauce) and all of the produce.
When the veggies became tender, he sprinkled a layer of flour over the cooking veggies. This flour mixes with the olive oil to form a roux and thickens the sauce. Chef Andrea added a splash of white wine, but this is totally optional. If your sauce starts to look too thick, add a bit of the pasta water (about a tablespoon at a time) to help thin it out. Add salt and pepper to taste.
This chunky sauce was paired with a short and thick pasta called rigatoni.