Cooking, Main Dishes

Pennette with Summer Squash and Ricotta

Recipe showcases trick for making pasta – undercook slightly, then combining with sauce and pasta water, then steaming for 2 minutes. Result is a beautiful al dente infusion bursting with flavor.

Kosher salt
1 cup fresh ricotta
6 tbsp olive oil
1/2 cup freshly grated parmigiano-reggiano, extra for serving
2-3 tbsp warm water
1 lb summer squash or combination, cut lengthwise in half and sliced into 1/3 inch thick half-moons
Maldon or flaky sea salt
1 lb pennette rigate pasta
6 tbsp freshly coarsely chopped fresh mint
Coarsely ground black pepper
Bring 6 quarts water to a boil in large pot, add 3 tbsp Kosher salt.
Meanwhile, whisk ricotts and 3 tbsp olive oil in a small bowl. Add parmigiano, whisking until evenly incorporated. Whisk in 2 tbsp of warm water, later add one more if consistency isn’t even
Heat remaining 3 tbsp olive oil in a large pot over medium heat. Add squash and cook, stirring until tender and golden brown, 4-5 minutes. Season well with maldon salt and remove from heat.
Drop pasta into boiling water and cook until just al-dente. THIS IS KEY FOR SUCCESS! drain pasta and reserve 1/3 cup pasta water for future use.
Add pasta and pasta water to squash, stirring and tossing over medium heat to mix well. Cover, reduce heat and allow to steam together for 2 minutes. Stir in mint, season with Maldon salt if necessary, pepper to taste.
Transfer pasta to a beautiful serving dish and garnish with dollops of whipped ricotta and serve immediately with parmigiano available for individual adding.

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