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Recipes Main Course Pasta
Recipes Main Course Pasta
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| Servings: | 6 |
| Author Notes: | This recipe is from Jesse Cool, one of the country’s finest organic chefs. She suggests making this is summer, when just-harvested summer squash has wonderful flavor and an almost creamy texture. |
| Ingredients: |
1/4 cup olive oil 1 small red onion, thinly sliced 1 pound summer squash (pattypan, yellow or green zucchini, or crookneck), cut into bite-size pieces 1/4 cup dry white wine 1 can (2 ounces) anchovies, drained and finely chopped 2 cloves garlic, minced 1 tablespoon capers 1 tablespoon green or red chiles 1 pound angle hair pasta (capellini) 1 cup coarsely chopped fresh basil freshly ground black pepper to taste freshly shaved or grated Parmesan cheese |
| Instructions: |
1. Bring a large pot of salted water to a boil. 2. Meanwhile, in a large sauté pan over medium heat, warm the olive oil. Add the onion and cook until translucent, about 4 minutes. 3. Add the squash and cook until is it just al dente, about 5 minutes. Add the wine, anchovies, garlic, capers, and chiles. Set aside. 4. Add the pasta to the boiling water and cook until al dente. Drain the pasta and toss with the zucchini mixture, basil, and pepper to taste. Put on a large platter or on six individual plates and top with the cheese. |
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