Squash and Basil Pasta

Ingredients

¼ cup olive oil

8 garlic cloves, thinly sliced

2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

Kosher salt

1 teaspoon Aleppo-style pepper

12 ounces paccheri, ziti, or other large tube pasta

2 ounces Parmesan, grated (about ½ cup), plus more for serving

1 tablespoon fresh lemon juice

½ cup basil leaves

Method of Preparation

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Transfer pasta to skillet using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.