Gemelli with Summer Squash and Herby Breadcrumbs

From the kitchen of Carly

Tender gemelli tumbles with fresh summer squash in a light, silky sauce built from pasta water and olive oil. Crunchy herbed breadcrumbs and salty ricotta salata finish the bowl, adding texture and bite to this simple, seasonal pasta.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/4 cup olive oil, divided, plus more to taste
  • 12 garlic cloves, minced
  • 12/3 cup coarse breadcrumbs
  • 12 tablespoons fresh thyme
  • 11/2 cup chopped fresh parsley
  • 13/4 teaspoon kosher salt, divided, plus more to taste
  • 12 summer squash (about 1 pound)
  • 11 pound gemelli
  • 13/4 cup coarsely grated ricotta salata (about 3 ounces)

Instructions

  1. Heat 2 Tbsp. oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3–5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 tsp. salt.

  2. Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.

  3. Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.

  4. Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.