Summer Squash and Basil Pasta
- 4 servings
- 1/4 cup olive oil
- 8 garlic cloves, thinly sliced
- 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
- Kosher salt
- 1 teaspoon Aleppo-style pepper, plus more for serving
- 12 ounces paccheri, ziti, or other large tube pasta
- 2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
- 1 tablespoon fresh lemon juice
- 1/2 cup basil leaves
- Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
- Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
- Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.