40 minutes
A delightful Italian pasta dish featuring linguine, zucchini, yellow squash, and a savory bottarga topping.
Kosher Salt, for pasta water
to taste
tablespoons
Medium Red Onion, thinly sliced
each
Zucchini, sliced
0 oz
Yellow Squash, sliced
0 oz
to taste
teaspoons
Mint, torn
handful
Pomì Strained Tomatoes, reduced
cups
Linguine, dried
oz
Fresh Bread Crumbs, fried, coarse
cups
Bottarga Di Mugine, grated
to taste
1. Boil Pasta Water
Start by bringing a large pot of water to a boil, generously seasoning it with kosher salt.
2. Sauté Onions
Pour ¼ cup of extra virgin olive oil into another large pot and warm it over medium heat. Add a medium red onion, thinly sliced, and sauté it gently for about 8 to 10 minutes until the onion softens and becomes translucent.
3. Cook Squash and Zucchini
Introduce 8 ounces each of sliced zucchini and yellow squash to the pot with the onions. Season with a pinch of Maldon or flaky sea salt, and sauté the vegetables for another 8 to 10 minutes until they develop a light golden hue.
4. Add Spices and Tomatoes
Stir in 1½ to 2 teaspoons of hot red pepper flakes for a gentle kick, along with a handful of fresh mint leaves, torn into pieces. Pour in 1½ cups of reduced Pomì strained tomatoes, giving everything a good stir to combine. Remove the pot from the heat.
5. Cook Linguine
Add the dried linguine to the boiling water, cooking until it's al dente. Before draining, reserve some of the pasta water.
6. Combine Pasta and Sauce
Combine the cooked linguine with the vegetable sauce in the pot, adding a splash of the reserved pasta water. Toss everything together until the pasta is well coated with the sauce.
7. Garnish and Serve
Transfer the linguine to a serving bowl, sprinkling the top with ½ cup of fried coarse fresh bread crumbs and additional torn mint leaves. Grate Bottarga di mugine generously over the top using a microplane or grater. Serve immediately.
Invest in high-quality bottarga and grate it finely to allow it to integrate seamlessly with the pasta, enhancing the dish's umami profile.
Cook linguine just shy of al dente, then finish in the sauce, allowing it to absorb flavors and ensuring better texture. Reserve pasta water for sauce consistency.
Be cautious with additional salt and taste as you go, especially after adding bottarga, to avoid over-salting.
Finish with fresh herbs like parsley or basil and a squeeze of lemon juice or zest to balance the richness of the bottarga with freshness and acidity.
After sautéing zucchini, deglaze the pan with white wine or pasta water to add depth and form a cohesive sauce.
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