© William Meppem
Active Time
N/A
Total Time
N/A
Yield
Serves : 4

Sun-dried tomatoes add lots of flavor to the sauce. If you prefer zucchini, you can use it in place of the summer squash. Plus: More Pasta Recipes and Tips

How to Make It

Step 1    

In a large frying pan, heat the oil over moderately high heat. Add the summer squash, minced garlic, salt, and the oregano and cook, stirring, until tender, about 5 minutes. Add the ricotta cheese, sun-dried tomatoes, salami, and the pepper.

Step 2    

In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and toss the pasta with the sauce. Top with the Parmesan.

Chef's Notes

Sun-Dried Tomatoes Oil-packed sun-dried tomatoes come in a jar and need only to be drained before using. Sun-dried tomatoes are also available without the oil, usually in cellophane bags. You can substitute one type for the other. If you use ones with the oil, you will want to reconstitute them, see below.

Reconstituting Sun-Dried Tomatoes In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. Drain.

You May Like