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Author Notes: This is an end-of-summer staple for my family, when the squash and tomatoes are plentiful. Deliciously creamy and rich! —mdm
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 medium-sized summer squash
- 1.5 cups tomatoes. I use a combination of chopped tomatoes and halved cherry tomatoes -- whatever is coming in from the garden
- 2-3 tablespoons crumbled gorgonzola cheese
- 1/4 cup milk
- fresh basil leaves, in thin ribbons, for garnish, to taste
- 1 cup pasta (penne or cavatappi)
- salt and pepper to taste
- Ideally you'll want to first sweat out excess water from the squash, but if you're short on time you can skip this step: Slice into 1 inch rounds or half moons, depending on how big the squash is. Put in a colander and sprinkle generously with kosher salt. Put a bowl under the colander and let the squash sit for up to an hour (even 10 minutes will extract water). Squeeze out any remaining water and pat dry.
- Heat the olive oil over medium heat in a large saute pan or skillet, add the minced garlic, cook for 2-3 minutes, until golden. Add the squash, cook until soft, 5-10 minutes. Add the tomatoes and cook until desired consistency, another 5 minutes or longer. Sometimes I like the vegetables more al dente and sometimes I like to let it go awhile, so that it's gooey and soft. You may want to drizzle a bit of olive oil on top during the cooking.
- When the vegetables are the consistency you like, add the gorgonzola and slowly pour in the milk. You may not use the whole amount called for here, or you may find yourself wanting to add a bit more. Stir constantly until the cheese is melted and there is a thickness to the sauce. You do not want it too runny.
- Cook the pasta al dente and toss with the vegetables. Add salt and pepper to taste and garnish with fresh basil ribbons (be generous with the basil!).