“Everything at the Market” Summer Weeknight Pasta

Summer is the best time of year for cooking and this pasta dish highlights some of my all-time favorite seasonal produce!

Not sure about you, but my company is starting to go back to the office a couple times a week and after a day at the office, I came home a little uninspired to make dinner. I was about to press ‘order’ on Postmates when I realized we had a ton of random summer produce — two ears of corn, a pint of cherry tomatoes and some summer squash that was on the fritz. I made a game-time decision to whip up a super simple pasta dish and this recipe was born. It took 30 mins from start to finish — so easy and delicious!

Serves 4.

INGREDIENTS

• 2 Tbsp olive oil

• 1 yellow onion, diced

• Kosher salt

• 2 cloves garlic, crushed

• 1/2 tsp red pepper flakes

• 2 large zucchini or summer squash, diced

• 1/2 lb buccatini (spaghetti or any long pasta works too!)

• 1 pint cherry tomatoes

• Corn kernels from 2 cobs

• 1 Tbsp verjus (white balsamic or champagne vinegar work too!)

• 2 Tbsp unsalted butter

• 1/3 cup freshly grated parmesan cheese, plus more to finish

• Good quality EVOO to finish

• Fresh basil to finish

METHOD

1. Add water to a large pot (for the pasta) and bring to a boil.

2. Meanwhile, heat up the olive oil in a large pan over medium heat and add in the diced yellow onion, a generous pinch of kosher salt, the red pepper flakes and smashed garlic cloves. Sauté for 3-4 mins until the onion begins to soften and the garlic is fragrant.

3. Add in the diced summer squash and sauté until softened, about 5 minutes.

4. While the summer squash is cooking, season your boiling pasta water with a generous amount of kosher salt and drop in your pasta. Give it a stir and allow it to cook while you finish the sauce.

5. Add in the cherry tomatoes to the squash + onion mixture and cook until tomatoes begin to burst, ~4-5 minutes. You can use the back of your spoon to help crush the tomatoes that don’t end up bursting on their own. Add in the corn and sauté 1 more minute.

6. Add the verjus followed by 1 cup of pasta cooking water (you can take this while the pasta is still cooking). Allow the sauce to simmer for 2 minutes, until the sauce begins to reduce.

7. By now, your pasta should be almost cooked. We want it to be 1 minute away from al dente (it’ll have a good bite to it!) since we will finish cooking it in the sauce. Add the pasta directly into the pan with the sauce and toss together with tongs. Allow the pasta to simmer in the sauce over low heat for one minute, tossing it frequently to ensure your sauce is creamy and emulsified.

8. Finish with the butter (this is key to a glossy, flavorful sauce!) and freshly grated parmesan cheese. Simmer for another 30 seconds while tossing the pasta. You may need to add additional pasta cooking water if the sauce becomes too thick. Taste and add additional kosher salt, if needed.

9. Serve in big bowls topped with more parmesan cheese, a drizzle of a good quality EVOO and fresh basil!

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