Fusilli With Fresh Tomato and Zucchini Sauce
Fusilli With Fresh Tomato and Zucchini Sauce
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Chef's Note
“Lovely, quick, light and summery summer meal, courtesy of the Washington Post. Here in rural Maine it's impossible to find fusilli, so I substituted rotini.”
READY IN:30mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 8 ounces fusilli, dried
- 2 -3 tablespoons olive oil, extra-virgin
- 1⁄2 cup sweet onion, finely diced (about 2 ounces)
- 1 lb summer squash (trimmed and cut into 1/4- to 1/2-inch cubes)
- salt, to taste
- black pepper, freshly ground, to taste
- 1 lb tomatoes, cut into 1/4 to 1/2-inch pieces
- 1 tablespoon oregano leaves, chopped
- 1 tablespoon basil leaves, chopped
- parmesan cheese, grated to taste
Directions
- Cook the pasta according to the package directions.
- Meanwhile, heat 1 tablespoon of the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the onion and cook for 2 to 3 minutes, until it starts to soften; then add the squash and 1 tablespoon of the oil; season with salt and pepper to taste. Cook for 6 to 8 minutes, stirring every minute or so, until the squash softens and just starts to brown. If it browns too quickly, reduce the heat to medium.
- Add the tomatoes and stir to combine. Cook for about 4 minutes or until the tomatoes are warmed through and have softened. Remove from the heat, then add the oregano and basil. Taste and adjust the seasoning; add a tablespoon of oil if needed.
- Drain the cooked pasta and transfer to a large serving bowl. Add the sauce and toss to combine. Serve immediately, with Parmesan cheese, if desired.
Fusilli With Fresh Tomato and Zucchini Sauce