Vegan Summer Squash Pasta
Courtesy of Polo Adamo, chef, Adamo’s Kitchen in Sacramento
Ingredients
- 1 pound zucchini or the other summer squash, thinly slice
- 1 cup olive oil (or 1/2 cup olive oil and 1/2 grapeseed oil)
- 2 cloves garlic, chopped
- 1 tablespoon white wine vinegar
- 1 pound caserecce pasta (okay to substitute spaghetti)
- Few sprigs fresh basil, chopped (optional, for garnish)
- 2 cups cherry tomatoes
- 2 teaspoons salt
Instructions
- For blistered tomatoes:Heat 2 tablespoons olive oil in a pan over medium-high heat. Add 2 cups cherry tomatoes. Cook, undisturbed, for 2 minutes. Add 2 teaspoons salt, stir, and cook another 2 minutes until skin is evenly blistered. Remove from heat. Set aside.
- For the sauce:Heat oil over medium heat. Fry sliced zucchini in oil until soft. Remove zucchini and add garlic, then cook until soft. Add vinegar to oil, pour mixture on top of zucchini, and blend until smooth.
- Boil pasta according to manufacturer’s directions. Drain, reserving a few tablespoons of pasta water.
- If needed, add a few teaspoons at a time of pasta water to sauce and blend again. Toss sauce with pasta and top with chopped basil and blistered tomatoes.
