This is a marvelous dish during the height of summer when your garden or the farmers market is bursting with an abundance of squash. I like to use a mix of squash–zucchini, pattipan, and zephyr (the half yellow, half green ones) but you can mix and match as you see fit.
- 1 lb short pasta fusilli, penne, etc.
- 1 quart squash, cut into bite-size chunks
- 2 c halved grape tomatoes
- 2 cloves garlic thinly sliced
- 1 handful basil leaves chopped
- 1 pinch red pepper flakes
- olive oil
- Black pepper
- Grated Parmesan or Romano for serving
In a collander, toss the squash with 1 TB kosher salt. Let sit for at least 1/2 hour. Rinse quickly and pat dry with paper towels.
Put the pasta on to cook.
Hear a few TB olive oil over medium heat in a large skillet. Add the garlic and red pepper and let it sizzle for a moment. Add the squash and cook, stirring now and then, until the squash is just starting to brown and is partially cooked. Add the tomatoes and basil, stir, and simmer for a few minutes. Season with pepper, mix with the drained pasta, and serve with cheese on the side.
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