Summer Weekend Pasta
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amanda says: My husband, Tad, and I are always working on a pasta dish. There is no beginning and there is no end. It's a once-a-week dinner that we've been making for years, and each time we tweak it, depending on what's in season, what's in the fridge, what's going on in our work-addled heads. It usually begins with bacon or pancetta. When Tad's at the helm, canned tomatoes will likely find their way into the pan, and if it's my turn, a pinch of crushed chiles. We've drifted from penne to rigatone to orecchiette to shells. We like shapes that our kids can easily spear with a fork. Sometimes eggs get tossed in for a little carbonara effect. And, occasionally, Tad will slip in goat cheese in his mother's honor (she made an excellent pasta with asparagus and goat cheese). There's never a recipe because we never stop the music, we never let the ingredients race to their seats to get counted.
But this week, I thought it was time to put the pasta on record. We'd hit on a new summer variation that was pretty nifty. We've gotten into adding grated summer squash, which nestles into orechiette's little cups. Mixing fresh squash into hot pasta is an excellent way to produce soggy pasta; we cut it off at the pass by first salting the grated squash to draw out its water, and squeezing out the gratings before adding them to the steaming pasta. The base is bacon, of course, with a pinch of red pepper flakes and a smashed garlic clove. And to underline the sweetness and freshness of the dish, we fold in some fresh-scraped corn and chopped basil. The dish is part vegetable, part pasta -- buoyant, bright, and just what we crave on a steamy summer evening.
Serves 4
- Salt
- 6 slices bacon, cut crosswise into 1/4-inch pieces
- 1 garlic clove, peeled and smashed
- Pinch red pepper flakes
- 3 medium yellow zucchini, ends trimmed
- 1 pound orecchiette or small shells
- 2 ears corn, kernels cut from the cobs, juices and all
- 2 tablespoons roughly chopped or torn basil
- Freshly ground black pepper
- Olive oil, if needed
- Freshly grated Parmesan cheese, for serving
- Bring a large pot of generously salted water to a boil. Meanwhile, spread the bacon in a large saute pan, add the garlic clove, and set over medium heat. Cook the bacon until it's crisp and its fat has rendered. As you remove the bacon from the heat, stir in the red pepper flakes.
- Grate the summer squash on a box grater. Gather the gratings in a bowl and salt the squash -- I add about 1 1/2 teaspons coarse kosher salt. Toss to mix. Let sit for at least 10 minutes, and up to 30 minutes.
- When the water is boiling, add the pasta and cook until al dente. Drain the pasta but don't shake it; you want a little pasta water to help create a sauce. Pour it back in the pot.
- Take fistfuls of the squash and squeeze it as firmly as possible to extract any liquid. Add the pressed squash to the pasta. Continue until all the grated squash has been squeezed. Then scrape the corn into the pot, and use a slotted spoon to add the bacon (if there's less than 2 tablespoons fat in the pan, I add the bacon and fat to the pasta); discard the garlic clove. Toss the pasta. Adjust the seasoning, adding more salt if needed. Also pepper and the basil. Toss again. Sometimes I add a few tablespoons of olive oil at this point. Spoon into shallow bowls and top with grated, cheese, but not too much. (And pour yourself a glass of sparkling Gruner Veltliner.)
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6 months ago Wulffmom
My husband and I loved this dish! I love the bit of spiciness from the red pepper flakes and we're really excited to try it again mixing it up with different veggies. And it was SO easy! I have a one month old and made it start to finish in under an hour while my husband played with the baby. This will be a new staple in my house!
6 months ago mollymilktruck
My entire family gobbled this up! Hubby and five children ranging in ages 17 down to 6, all with different preferences/favorites, were 'clean platers'. I love the sweetness and creamy texture the grated squash adds and love knowing all of those good nutrients aren't cooked out. Paired with the savory bacon (with drippings please!), the flavors are balanced beautifully but simple. I did substitute the basil with green onions. Will make again and again, summer, fall, winter, spring and will have fun playing with different veggies. Thank you for the inspiration!
6 months ago stephenzr
I don't know. The dish seemed to be missing acid and didn't have a very fulfilling taste. I see this being ok as a side.
6 months ago amanda
Amanda is a co-founder of Food52.
You can add acid -- that may improve it for you, but I wouldn't serve pasta as a side dish.
6 months ago EmilyC
This pasta made everyone at the dinner table very happy tonight. My husband and I enjoyed it with a bottle of Saison, and my son, who's become finicky of late about squash, gobbled it up. Thanks for a keeper.
6 months ago amanda
Amanda is a co-founder of Food52.
You're welcome!
7 months ago fitsxarts
Another winner, Amanda! I added some chiffonade of raw chard and a smidge of lemon zest to brighten the saltiness a bit. Yum!
7 months ago amanda
Amanda is a co-founder of Food52.
Lemon zest, like that -- thanks for your note!
7 months ago bookwoman
I've been a lurker since the beginning, but this is the recipe that has moved me to make my first Food52 comment: yum! Thank you so much, Amanda, for a perfect summer dinner.
7 months ago amanda
Amanda is a co-founder of Food52.
Wow! Always thrilling when we can inspire a "lurker" to comment! We hope to continue to hear from you -- thanks for making the leap. And so happy you like this dish!
7 months ago galsmu
Great summer dish! I added one more ear of corn and used only about 12 oz of pasta. Everyone loved it. Will definitely make this again!
7 months ago amanda
Amanda is a co-founder of Food52.
That's a nice idea -- makes it half vegetable dish, half pasta.
7 months ago TheWimpyVegetarian
made it tonight - it was really wonderful. Loved it!
7 months ago Midge
I was tempted to skip the squash but I'm so glad I didn't. A delicious dinner, and your lovely peach tart for dessert.
7 months ago amanda
Amanda is a co-founder of Food52.
So glad you didn't, too! I find that it has a way of "binding" the dish, and adds little bits of sweetness and saltiness.
7 months ago ECanitano
Made this tonight and loved it! I did cook my corn a bit and added sungold tomatoes at the end! Excellent!!
7 months ago amanda
Amanda is a co-founder of Food52.
Great -- thanks for trying it!
7 months ago jameny
Just to confirm--the corn in this pasta is raw, not cooked? Thanks...
7 months ago amanda
Amanda is a co-founder of Food52.
Yes! The heat of the pasta warms the raw kernels.
7 months ago jameny
Sorry, I see my question was answered below!
7 months ago Rachel Juhl
And you just solved my problem on what to make for an anniversary dinner tonight!! I was literally looking for a summer pasta recipe!! Awesome!!
How do you best remove the corn from the cob? In the pic, it looks like a peeler?
7 months ago amanda
Amanda is a co-founder of Food52.
It's a special corn peeler made by OXO, but you can also just cut off the corn with a sharp paring knife.
7 months ago amanda
Amanda is a co-founder of Food52.
How did it work out btw?
7 months ago MartyM
I'm having a hard time with the concept of grating the squash and then squeezing it with your hands, but I will be brave and give this a try.
7 months ago LittleMissMuffin
Did I miss something? You just add the raw corn to the mix without cooking further?
7 months ago amanda
Amanda is a co-founder of Food52.
Yes, you add it raw -- the hot pasta warms it through.
7 months ago Tbird
I mixed the cooked bacon and drippings in with the corn before mixing it with the pasta. Smokey and delicious!
7 months ago Tbird
Dinner tonight (extending the weekend through Monday!) added some fresh tomatoes for sweetness. Delicious.
7 months ago Lizthechef
Terrific summer pasta recipe - printing right now.
7 months ago amanda
Amanda is a co-founder of Food52.
Thanks!
7 months ago Kukla
A great recipe Amanda! All these ingredients would be delicious also with any grains as a base.
7 months ago amanda
Amanda is a co-founder of Food52.
Nice idea.