2nd
Garlicky Summer Squash-Strand Spaghetti
Smitten Kitchen, one of my favorite recipe blogs, is the provenance of this satisfying recipe perfect for the variety of summer squash you inevitably took home from Green Gate this week. (Five pounds of squash seemed totally reasonable as I was carrying it away from the farm stand…)
We were planning on having a salad alongside this dish, but once it was finished we realized it’s kind of a salad and a pasta in one, since the zucchini (or whatever long summer squash you choose) stays so crisp and colorful. Don’t skimp on the garlic here. We didn’t try the accompanying basil oil last night, as we had a need for speed, but will make up a batch to have on hand for next time. Which, considering the amount of squash in our fridge, might be soon.
Make sure to check out the optional basil oil recipe at the end!
Garlicky Summer Squash-Strand Spaghetti
Serves 4 hungry people
Ingredients:
- 3/4 pound spaghetti, capellini, spaghettini, or other strand pasta
- 3/4 pound zucchini and/or other summer squash, ideally the long, tube-shaped varieties rather than the squat, round ones like patty pans
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1/2 teaspoon red pepper flakes
- 3 tablespoons coarsely chopped fresh basil leaves
- 1/2 cup grated Parmesan, plus a small piece for grating over the top
- Salt and freshly ground black pepper
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente according to package instructions.
While the water comes to a boil and the pasta cooks, cut the zucchini with the fine julienne cutter on a mandoline. If you do not have one, cut by hand into the longest, finest julienne you can—this does not need to be perfect, but part of the fun of this dish is that the zucchini and the pasta are all matchy-matchy. Season with salt and pepper.
If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.
Heat 1/4 cup of olive oil in a large skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Add the red pepper flakes. Quickly mix in the basil and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into the skillet; add the zucchini, the garlic mixture, and 1/2 cup of the cheese, as well as 1-2 tablespoons of the optional basil oil (recipe below). Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once.
Basil Oil
Makes 1.3 cups
Use 4 cups packed leaves to 2 cups olive oil, or, of course, halve at will
In a blender, puree the basil and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don’t press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. If you’re totally OCD, you can then strain the oil one more time through a coffee filter, but whatever. Note: Fresh herb oils are better to toss into pasta at the end rather than cook with, so the oil keeps its fresh, uncooked taste.
Adapted from Smitten Kitchen.
