epicurious3.3
Summer Squash Pasta With Just Enough Anchovies
Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.
👥 4 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●blender
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
Combine squash, shallots, garlic, anchovies, oil, red pepper flakes, and turmeric in a large Dutch oven or other heavy pot; toss to coat. Place pot over medium heat, cover, and cook, stirring occasionally, until vegetables are very tender but have not taken on much color, 20–⏱️ 25 minutes. Transfer to a blender; reserve pot. Blend squash mixture until smooth. Season squash purée with salt.
2
Cook hazelnuts and butter in a small skillet over medium-low, stirring often, until nuts are just golden, 6–⏱️ 8 minutes (nuts will continue to cook off heat). Season with salt.
3
Cook pasta in a large pot of boiling salted water until just shy of al dente, about ⏱️ 1 minute less than package directions. Drain, reserving 1 cup pasta cooking liquid.
4
Transfer pasta to reserved pot; pour in squash purée and ½ cup pasta cooking liquid. Cook over medium-high heat, tossing often and adding more pasta cooking liquid a tablespoon or two at a time if needed, until sauce is thickened and coats pasta, about ⏱️ 2 minutes. Stir in lemon juice. Taste and season with more salt if needed.
5
Divide pasta among shallow bowls or mound on a platter. Top with Parmesan and basil. Spoon hazelnuts over.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...