Linguine with Sautéed Zucchini, Squash & Bottarga Crumble

1. Prepare Boiling Water

Bring a large pot of water to a rolling boil, adding about 3 tablespoons of kosher salt once it’s boiling.

2. Cook Onions

Place another large pot over medium heat and pour in the extra virgin olive oil. Once the oil is hot, add the thinly sliced red onion. Cook the onion, stirring occasionally, for 8 to 10 minutes until it turns golden brown and starts to caramelize.

3. Add Garlic and Vegetables

Add the sliced garlic, zucchini, and yellow squash to the pot with the onions, and sprinkle in a pinch of Maldon salt. Let the vegetables cook together for another 8 to 10 minutes, stirring occasionally, until they soften and begin to brown at the edges.

4. Add Spices and Tomatoes

Stir in the hot red pepper flakes, half of the torn mint leaves, and the reduced Pomì strained tomatoes. Mix everything well, then remove the pot from the heat.

5. Cook Linguine

Add the linguine to the boiling water and cook until just al dente, following the package instructions. Reserve ¾ cup of the pasta water before draining the linguine.

6. Combine Pasta and Sauce

Return the pot with the vegetable mixture to medium heat and add the drained linguine. Pour in about ½ cup of the reserved pasta water and toss everything together until the pasta is well coated and glossy.

7. Serve

Transfer the pasta and sauce to a large serving bowl. Top with the fried bread crumbs and the remaining mint leaves. Using a microplane or a rasp grater, finely grate a small piece of bottarga di mugine over the top. Serve immediately.