7.26.2010

Linguine, roasted squash & spicy garlic tomatoes

This summer i've been all about the thin pastas...  historically, i really couldnt stand spaghetti, linguine, vermicelli or anything else like it.  Angel hair had its place cause it was so quick, but aside from that, i was all about the shapes.

for some reason, this summer, all i want is the long, thin stuff...

After a weekend at the beach (a weekend in which i failed to repair tan lines and instead just shifted to new ones...) and a long ride home, we were tempted to order in, but i was thinking of the 3lbs of squash sitting in the crisper and it just seemed silly to not use it...  and since sunday is pasta night in this jewish-italian household, the squash & pasta fallback was a natural fit.

In addition to the thin spaghettis, we've also been all about oil & butter-based sauces instead of traditional red sauces this summer - another natural fit for the squash, as i see no need to drown the taste in a ton of traditional red sauce.

IMG_3812

This meal was about 10-15 minutes hands on - exactly what we needed on a hot, lazy sunday night.


Linguine, Roasted Squash & Spicy Garlic Tomatoes
courtesy of me & the meat-eater
Click here to import directly into Pepperplate

~1lb assorted squash (we used zucchini & patty pan)
1 tbsp olive oil
salt
garlic powder
black pepper

1/3 box thin pasta of your choice

3/4 tbsp olive oil
3/4 tbsp butter
3-4 cloves of garlic
1/2 can of zesty diced tomatoes
pinch of crushed red pepper flakes

ricotta (optional)
parmesan (optional)

***

Preheat oven to 375

Cut squash into bite size pieces.  Place on cookie sheet & toss with a bit of olive oil, salt, garlic powder & a generous amount of black pepper.

Roast for ~20 minutes, tossing again once.

Just after the squash goes into the oven, begin the water boiling for the pasta.
Cook pasta al dente, according to directions on box.

Just as you throw the pasta in to cook, put olive oil & butter in a pan over medium heat.  While its heating, chop the garlic into small pieces.

Once butter is melted, throw garlic into the pan & cook until a bit browned.
Lower the heat slightly and stir in tomatoes.
Simmer for about 5 minutes or until most of the liquid has cooked down, but just before you turn it off, shake in a little bit of crushed red pepper, mix it around and then turn it off.

Just as the sauce is finishing, the squash should be roasted and the pasta should be drained and waiting.

Plate pasta, put squash over top of pasta and top with tomatoes.

Add a spoonful of ricotta, a sprinkling of parmesan, a hunk of crusty baguette & a glass of white wine and you've got yourself a sunday night :)

(serves 2)

2 comments:

Love Cynic said...

"all i want is the long, thin stuff..."

HAHAHA!!

The Cottage Garden Farmer said...

Kristen this sounds just delicious, I have some summer squashes just coming on now in the garden, so I will be giving this a try.

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