Recipe: Summer Squash Pasta

One of my favorite pastas to make during the summer when my friends are growing summer squashes and they abound. This is the truce essence of Italy: seasonal, simple, tasty. 

Ingredients
8 summer squashes (you can use a variety or all of one. I used 2 zucchini, 4 pattypan squashes, and 2 yellow squashes)
2 Tbsp's good olive oil
3 cloves minced garlic
1/2 cup of good Parmesan cheese
1 tsp fresh thyme chopped or 1/2 tsp dried thyme
1 bunch of basil torn
1/4 cup dry white wine (I used Pinot Grigio [obviously something you would drink, please no 2 buck chuck even here])
Several ladles of Pasta Water
Salt and Pepper to taste
Salt for the Pasta Water

Bring a pot of water to boil for the pasta and add enough salt to taste like the ocean. 

In the meantime, set a large dutch oven, heavy bottomed pan to heat up with the 2 Tbsp's olive oil and then slice each of the squashes into equal half moon shapes. Set aside two of the them as we will add them later. 

Add the squash (minus the two reserved) to the pan as well as salt and pepper. Stir over high - medium high heat cooking. This will take a while as we are really cooking these squashes down. At this point, the pasta should be added as it takes about 8-12 minutes of time depending on the shape. If using fresh pasta, don't need to add it at this point. You can wait. 

Continue cooking the squashes until they begin to resemble a jam (about 10 mins). At this point, add in the reserved squashes (they will cook for a much shorter time and hold their shape) as well as the garlic and thyme. Cook for 2-3 mins. Then add the white wine and de-glaze the bottom of the pan. Reduce until the wine is gone. 

At this point you want to add several ladles of the pasta water to the pan, stirring to create a sauce. Once you feel it is in a slightly loose sauce like consistency, turn off the heat and add in the 1/2 cup of Parmesan, stirring continuously until the cheese is melted and the sauce thickened. Drain pasta and add the drained pasta directly to the sauce. Stir to combine over low heat, finish cooking the pasta in the sauce. 

Finally, add a drizzle of olive oil and the torn basil and toss. Serve immediately and top with a little extra Parmesan cheese. 

As Lydia always says, "tutti a tavola a mangiare!"