Pasta with squash
4 servings
30 minutes
Pasta with patissons is a refined Italian dish that combines the delicate notes of summer vegetables with the aromatic freshness of basil. Light and elegant, it draws from Italian culinary traditions where seasonal ingredients play a key role. Patissons add softness and a slightly nutty flavor to the pasta, harmoniously complemented by the sharpness of garlic and the sweetness of shallots. Canned tomatoes create a rich sauce, while olive oil gives it a velvety texture. The dish is perfect for a summer dinner, especially paired with a glass of white wine. The finishing touch is a generous portion of grated Parmesan that adds zest. Simple to prepare yet incredibly delicious, pasta with patissons offers comfort and enjoyment with every bite.
1
Prepare all the ingredients.
2
In a large pan, bring water to a boil, salt it well, and add the spaghetti. Cook for 2 minutes less than the package instructions.
- Salt: to taste
- Spaghetti: 300 g
3
Cut the patissons into thin slices.
- Pattypan squash: 300 g
4
Finely chop the garlic and onion.
- Garlic: 2 cloves
- Shallot: 1 head
5
Heat olive oil in a pan and sauté the pattypans for 2 minutes.
- Olive oil: 40 ml
- Pattypan squash: 300 g
6
Add garlic and fry for another 30 seconds until fragrant.
- Garlic: 2 cloves
7
In another pan, sauté the onion in olive oil until translucent.
- Olive oil: 40 ml
- Shallot: 1 head
8
Add onion and tomatoes to the patissons, toss in torn basil leaves, and season with a little salt and pepper.
- Shallot: 1 head
- Canned diced tomatoes: 200 g
- Green basil leaves: 5 piece
- Salt: to taste
- Ground black pepper: to taste
9
Drain the cooked spaghetti in a colander, saving a cup of pasta water.
- Spaghetti: 300 g
10
Add spaghetti to the pan with vegetables, pour in a little water from cooking the pasta, and mix. If the sauce is too thick, you can add more water.
- Spaghetti: 300 g
- Salt: to taste
11
Serve the pasta generously sprinkled with grated Parmesan.
- Parmesan (Parmigiano Reggiano): to taste