Macaroni with Summer Squash, Salami, and Ricotta Tomato Sauce

Sun-dried tomatoes add lots of flavor to the sauce. If you prefer zucchini, you can use it in place of the summer squash.



Recipe from

Food & Wine


2 tablespoons cooking oil
1 1/2 pounds summer squash (about 4), grated
3 cloves garlic, minced
3/4 teaspoon salt
1 teaspoon dried oregano
1/2 cup ricotta cheese
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 pound sliced salami, cut into thin strips
1/8 teaspoon fresh-ground black pepper
3/4 pound elbow macaroni
1/4 cup grated Parmesan cheese


1. In a large frying pan, heat the oil over moderately high heat. Add the summer squash, minced garlic, salt, and the oregano and cook, stirring, until tender, about 5 minutes. Add the ricotta cheese, sun-dried tomatoes, salami, and the pepper.

2. In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and toss the pasta with the sauce. Top with the Parmesan.

Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes come in a jar and need only to be drained before using. Sun-dried tomatoes are also available without the oil, usually in cellophane bags. You can substitute one type for the other.

Wine Recommendation: We suggest you look for a refreshing white wine to pair with this lively Italian-inspired. dish. A pinot grigio or a Galestro from Italy will serve admirably.

Quick From Scratch Pasta,

Food & Wine

January 1997
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