Summer Squash Pasta With Just Enough Anchovies

Summer Squash Pasta With Just Enough Anchovies

By Shilpa Uskokovic
Total time 45 Minutes
Serves 4-6

Compared with its compatriots (looking at you, tomatoes and stone fruit!), a bunch of squash at the bottom of the CSA box doesn’t elicit much celebration. But summer for me means finding new ways to cook with this underrated veggie.

Ingredients

PASTA

1 16-oz. box Bionaturae 100% Organic Durum Semolina Linguine

1 1/2 lb. yellow summer squash (about 3 large), halved lengthwise, sliced
1 lb. shallots, sliced
6 garlic cloves, sliced
10 oil-packed anchovy fillets
1⁄3 cup extra-virgin olive oil
1 tsp. crushed red pepper flakes
1 tsp. ground turmeric
Kosher salt
1⁄2 cup coarsely chopped blanched hazelnuts

2 Tbsp. unsalted butter, cut into pieces
2 Tbsp. fresh lemon juice
Shaved Parmesan and basil leaves (for serving)





Preparation

STEP 1

Toss squash, shallots, garlic, anchovies, oil, red pepper flakes, and turmeric in a medium Dutch oven or other heavy pot to combine. Place pot over medium heat, cover, and cook, stirring occasionally, until vegetables are very tender but have not taken on
much color, 20–25 minutes. Transfer to a blender; reserve pot. Blend until smooth; season squash purée with salt.

STEP 2
Cook hazelnuts and butter in a small skillet over medium-low heat, stirring often, until nuts are just golden, 6–8 minutes (hazelnuts will continue to cook off heat). Remove from heat and season with salt.

STEP 3

Meanwhile, cook pasta in a large pot of boiling salted water until just shy of al dente, about 1 minute less than package directions. Drain, reserving 1 cup pasta cooking liquid.

STEP 4
Transfer pasta to reserved pot; pour in squash purée and 1⁄2 cup pasta cooking
liquid. Cook over medium-high heat, tossing often and adding more pasta
cooking liquid a tablespoon or two at a time if needed, until sauce is thickened
and coats pasta, about 2 minutes. Stir in lemon juice. Taste pasta and season
with more salt if needed.


STEP 5
Divide pasta among shallow bowls. Top with Parmesan and basil and spoon buttered hazelnuts over.

Back to Recipes