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.

Yield: 4
Recipe from Food & Wine

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Ingredients

  • 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

Preparation

  1. 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. 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.
  3. 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.
  4. 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.
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