Pasta and Squash with Tomatoes, Basil and Pine Nuts

July 09, 2003

(Preparation 1 hour)

  • 4 medium zucchini and-or summer squash (2 pounds), halved lengthwise and then cut crosswise into 1/2-inch pieces

  • Kosher salt

  • 1 pound farfalle pasta

  • 5 tablespoons extra-virgin olive oil

  • 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)

  • 1/2 teaspoon red pepper flakes

  • 1 pint grape tomatoes, cut into halves

  • 1/2 cup packed chopped fresh basil leaves

  • 2 tablespoon balsamic vinegar

  • 1/4 cup pine nuts, lightly toasted

  • Parmesan cheese, to serve

Toss the zucchini and-or squash with 1 tablespoon kosher salt in a medium bowl. Transfer to a large colander and set over the bowl. Let stand for 30 minutes to drain.

Spread the squash evenly over a double layer of paper towels. Pat squash dry with additional paper towels and wipe off any residual salt.

In a large stockpot, bring 4 quarts of water to a rolling boil. Add 2 tablespoons kosher salt (or 1 tablespoon table salt) and pasta. Cook until al dente, about 8 minutes. Drain and return to the stockpot.


While the pasta cooks, heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until just beginning to smoke. Swirl to coat pan with oil.

Add half of the squash and cook, stirring occasionally, until golden brown and slightly charred, about 5 to 7 minutes. Transfer the squash to a baking sheet or large plate.

Heat another tablespoon of oil in the skillet and repeat to cook remaining squash. Transfer to baking sheet or plate.

Return empty skillet to a medium-high flame. Add 1 tablespoon of oil, garlic and pepper flakes. Cook until fragrant, about 10 seconds, then add squash and stir well to combine and heat through, about 30 seconds.

Add the squash mixture, remaining 2 tablespoons olive oil, tomatoes, basil, balsamic vinegar and pine nuts to the pasta in the stockpot. Toss to combine. Adjust seasonings, if needed, and serve, passing Parmesan separately.

Serves 4 to 6.

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