My Wine Guide

Penne Pasta With Heirloom Tomatoes and Summer Squash

By Warren Schwartz of Whist – Santa Monica, Ca
Adapted by StarChefs

Celebrate the hot nights of summer with a light pasta with squash and tomatoes. Try heirloom varieties like Brandywine, striped or Moskvich. Then season your dish with a pinch of red pepper flakes, sweet basil and Parmigiano-Reggiano.

Yield: 4 Servings

Ingredients

1 1/2 pounds penne
6 Tablespoons extra virgin olive oil
8 baby zucchini, sliced on the bias
8 baby yellow squash, sliced on the bias Sea salt and black pepper
1 red onion, diced small
3 cloves garlic, chopped
5 large heirloom tomatoes (skin and seeds removed and cut into quarters) Pinch of red pepper flakes
1 bunch basil, sliced
3 ounces shaved Parmigiano-Reggiano

Method

Bring a saucepot of salted water to a boil. Add the pasta and cook to al dente. Drain and toss with 2 Tablespoons oil. Set aside to cool.

Heat 2 Tablespoons oil in a skillet. Add the zucchini and yellow squash. Season with salt and pepper. Cook very quickly, remove and cool. They will be cooked more later, so they should only be half cooked at this point.

Heat 2 Tablespoons oil in a large skillet over high heat. Add the onions. Cook until slightly caramelized, then add the garlic. Once the garlic has slightly browned, add the tomatoes, squash, zucchini and red pepper flakes. Reduce heat to low and simmer for 15 minutes. Season with salt and pepper. Add the pasta, squash, and basil.

To serve, place the pasta in a large bowl and sprinkle with the cheese.

Serving Suggestion

With a mixed green salad.

Pairing Suggestions

Merk Pinot Grigio

Estimated Prep Time: 15 minutes
Estimated Cooking Time: 30 minutes

Republished with the permission of StarChefs.com.

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