Name: Gemelli with Summer Squash and Herby Breadcrumbs
Yield: Serves 6
Ingredients: 1/4 cup olive oil, divided, plus more to taste; 2 garlic cloves, minced; 2/3 cup coarse breadcrumbs; 2 tablespoons fresh thyme; 1/2 cup chopped fresh parsley; 3/4 teaspoon kosher salt, divided, plus more to taste; 2 summer squash (about 1 pound); 1 pound gemelli; 3/4 cup coarsely grated ricotta salata (about 3 ounces)

Photo by Danny Kim, food and prop styling by Ali Nardi

Recipe information

Yield
Serves 6

Ingredients

1/4 cup olive oil, divided, plus more to taste

2 garlic cloves, minced

2/3 cup coarse breadcrumbs

2 tablespoons fresh thyme

1/2 cup chopped fresh parsley

3/4 teaspoon kosher salt, divided, plus more to taste

2 summer squash (about 1 pound)

1 pound gemelli

3/4 cup coarsely grated ricotta salata (about 3 ounces)

Preparation

Step 1
Heat 2 Tbsp. oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3–5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 tsp. salt.
Step 2
Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.
Step 3
Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
Step 4
Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.

Recipe notes

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