Sautéed Late Tomato & Squash Pasta

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 12 oz short pasta such as rigatoni or penne
• 2 medium yellow summer squash or zucchini
• 2 cups late-season cherry tomatoes
• 1 small Honeycrisp apple
• 4 thinly sliced garlic cloves
• 1 minced shallot
• ¼ cup olive oil
• ½ tsp red pepper flakes
• 1 cup torn fresh basil leaves
• 1 tbsp chopped fresh oregano
• ¾ cup grated plus more for serving Parmesan cheese
• 1 tsp lemon zest
• 1¼ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp unsalted butter

Instructions

1. 1Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente; reserve a generous cup of starchy pasta water before draining.
2. 2While the water heats, cut the squash into thin half-moons or ribbons. Halve the cherry tomatoes. Core the apple and cut into very thin matchsticks so it softens quickly and stays bright.
3. 3Heat olive oil in a wide deep skillet over medium heat. Add the sliced garlic, minced shallot, and red pepper flakes; cook gently until the garlic turns pale gold and aromatic, about 2 minutes—do not let it brown.
4. 4Add the squash ribbons and salt; sauté 3 to 4 minutes until they begin to soften and take on light color at the edges.
5. 5Stir in the cherry tomatoes and apple matchsticks. Cook another 4 to 5 minutes, shaking the pan occasionally, until the tomatoes burst and release their juices and the apple softens into the sauce without turning mushy.
6. 6Add the drained pasta directly to the skillet along with a splash of reserved pasta water, the butter, lemon zest, and most of the grated Parmesan. Toss vigorously over medium heat so a glossy emulsion coats every piece.
7. 7Fold in the torn basil and chopped oregano, adding more pasta water as needed until the sauce clings silkily. Taste and finish with black pepper and extra salt if required.
8. 8Divide into warm bowls, top with remaining Parmesan and a few extra basil leaves, and serve immediately while the squash is still tender-crisp and the tomatoes are jammy.