40 minutes
A delightful pasta dish featuring sautéed zucchini, yellow squash, and a unique bottarga crumble for a burst of flavor.
tablespoons
Red Onion, halved lengthwise and thinly sliced
each
Garlic Clove, sliced
each
Zucchini, halved lengthwise and cut into 0.33-inch-thick slices
0 oz
Yellow Squash, halved lengthwise and cut into 0.33-inch-thick slices
0 oz
to taste
teaspoons
Fresh Mint Sprigs, leaves removed and torn into 2 or 3 pieces each
each
Pomì Strained Tomatoes, simmered until reduced by half
cups
0 lb
Coarse Fresh Bread Crumbs, fried in olive oil until golden brown
cups
pieces
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.
Keep the zucchini and squash, add sautéed shrimp, and finish with a sauce made from white wine, lemon juice, garlic, and butter.
Use the core recipe as a base, but add a variety of vegetables such as asparagus, peas, and carrots. Finish with a sprinkle of Parmesan cheese instead of bottarga.
Start by infusing the olive oil with additional flavors like garlic, chili flakes, lemon peel, or herbs such as rosemary or thyme. Just warm the oil gently with your infusing ingredient to impart its essence before removing it and proceeding with sautéing your vegetables.
A splash of white wine, lemon juice, or a touch of balsamic vinegar added to the vegetables while sautéing can brighten the dish significantly.
Introduce different herbs like basil, mint, or tarragon instead of or in addition to the parsley. Each herb will bring its own unique flavor profile to the dish.
tender pasta, vegetables with a bite, and a salty crunch from the bottarga crumble.
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