Kaela Farrington, owner & operator of Lagana Foods in Seattle, is sharing her recipe for paccheri with summer squash and basil. Summer squash becomes soft and sweet as it cooks down. Kaela's paccheri is perfect for soaking up the olive oil and cooked-down summer squash. Adding the salty parmesan cheese and fresh basil creates the perfect balance for the ideal pasta dish!
The following recipe is by Kaela Farrington
¼ cup olive oil
6 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
1 tsp Aleppo pepper, plus more for serving
1 pound Lagana Pasta paccheri
2 oz. Parmesan, grated (about ½ cup), plus more for serving
1 Tbsp fresh lemon juice
½ cup basil leaves, divided
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium-high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking to pan and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking water. Cook pasta, adding Parmesan in stages along with more pasta cooking water as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.