Pasta With Winter Squash and Tomatoes

(from bubblewrap’s recipe box)

Source: Mark Bittman, NYT

Serves 4 people

Categories: Italian, Pasta

Ingredients

  • Salt and pepper
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup sliced shallots
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 2 cups chopped tomatoes
  • 1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
  • 1/2 pound cut pasta, like ziti or penne
  • Freshly chopped parsley or Parmesan for garnish.

Directions

  1. Salt and pepper

  2. 3 tablespoons extra virgin olive oil

  3. 1 tablespoon chopped garlic

  4. 1/4 cup sliced shallots

  5. 1/4 teaspoon crushed red pepper flakes, or to taste

  6. 2 cups chopped tomatoes

  7. 1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups

  8. 1/2 pound cut pasta, like ziti or penne

  9. Freshly chopped parsley or Parmesan for garnish.

  10. Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.

  11. When squash is tender — about 10 minutes for shreds, 15 or so for small cubes — cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

  12. Yield: 4 servings.

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