Macaroni with Summer Squash, Salami, and Ricotta Tomato Sauce
- SERVINGS: 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.
- 1/4 pound sliced salami, cut into thin strips
- 1/8 teaspoon fresh-ground black pepper
- 3/4 pound elbow macaroni
- 1/4 cup grated Parmesan cheese
- 2 tablespoons cooking oil
- 1 1/2 pounds summer squash (about 4), grated
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 cup ricotta cheese
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 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.
- 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.
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.
We suggest you look for a refreshing white wine to pair with this lively Italian-inspired. dish. A Pinot Grigio or a Galestro from Italy will serve admirably.
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Congratulations to Mei Lin, winner of Top Chef Season 12.