Off to Utah!

But before we go, a perfect-for-midsummer recipe I made the other night and neglected to post about. Adriana's lament reminded me of it, so I thought I'd post it here for her and your benefit. It's from Cook's Illustrated, of course, July-August 2003. The recipe calls for serving it hot, but I think it works at least as well at room temperature as a salad (and I've taken it to potlucks thus). Anyway, it's a good one for using three things I usually manage to grow in the garden: zucchini, cherry tomatoes and basil.

Pasta and Squash with Tomatoes, Basil and Pine Nuts 

4 medium zucchini and/or summer squash (2 lbs), halved lengthwise and then cut crosswise into 1/2-inch pieces (I prefer 1/4-3/8 here) 

Kosher salt 

1 lb farfalle 

5 T extra-virgin olive oil (you can cut this back a little in the sauté part) 

3 medium garlic cloves, minced or pressed through garlic press (about 1 T) 

1/2 t red pepper flakes (I always leave this out because of kids) 

1 pint grape tomatoes, each tomato halved (my favorite cherry tomato variety is Gold Nugget)  

1/2 C packed chopped fresh basil leaves 

2 T balsamic vinegar 

1/4 C lightly-toasted pine nuts 

Parmesan cheese for serving 

1. Toss zucchini/squash with 1 T kosher salt in medium bowl; transfer to large colander, set colander over bowl, and let stand 30 minutes (this helps makes the squash less watery, which was one of Adriana's specific complaints). Spread squash evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt. 

2. Cook pasta until it's al dente, drain, and return to pot. 

3. While pasta is cooking, heat 1 T oil in large nonstick skillet over medium-high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Repeat with remaining squash, adding garlic (and red pepper flakes, if using) at end of cooking, then stirring in first half of squash to heat through (30 seconds or so). Add squash, 2 T oil, tomatoes, basil, balsamic vinegar, and pine nuts to pasta in stockpot; toss to combine. Adjust seasonings and serve with Parmesan on the side.

They also have a variation with olives and feta with lemon juice and mint, which I suppose would be nice if I liked olives. Substitute red wine vinegar for the balsamic and 1/4 C chopped fresh mint for the basil, and add a finely-chopped sautéed red onion, 1 t lemon zest and 1 T lemon juice, 1/2 C pitted and quartered kalamata olives, and 4 oz crumbled feta. Enjoy!