Pasta And Summer Squash With Tomatoes, Basil, And Pine Nuts

Ingredients

2 pounds zucchini and/or summer squash, halved lengthwise and sliced 1⁄2 inch thick
Kosher salt and pepper
5 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1⁄2 teaspoon red pepper flakes
1 pound farfalle
12 ounces grape tomatoes, halved
1⁄2 cup chopped fresh basil
1⁄4 cup pine nuts, toasted
2 tablespoons balsamic vinegar
Grated Parmesan cheese

Instructions

Toss squash with 1 tablespoon salt, transfer to large colander set over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels. Pat squash dry with additional paper towels and wipe off residual salt.
Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes, reducing heat if skillet begins to scorch. Transfer squash to large plate. Repeat with 1 tablespoon oil and remaining squash; transfer to plate.
Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in squash and cook until heated through, about 30 seconds.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 2 tablespoons salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add squash mixture, tomatoes, basil, pine nuts, vinegar, and remaining 2 tablespoons oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste and serve, passing Parmesan separately.

Pasta And Summer Squash With Tomatoes, Basil, And Pine Nuts

Ingredients

Instructions

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