Bucatini Pasta with Marinated Squash and Fresh Mozzarella

By LaurenCocch16

Ingredients

• 3/4 lb Bucatini pasta
• 1/2 lb fresh mozzarella cheese, medium diced
• 2 cloves garlic, roughly chopped
• 2 summer squash, halved lengthwise, thinly sliced crosswise, in large bowl
• 1/2 lb heritage globe tomatoes (or cherry), medium diced in bowl with salt.
• 1 bunch basil, leaves picked from stems
• 1 bunch oregano, leaves picked from stems
• 2 Tbsp butter
• 2 Tbsp tomato paste
• 2 Tbsp red wine vinegar
• 1 oz Castelvetrano olives (smashed, pits removed, roughly chopped)
• 1/3 cup grated parmesan cheese

Details

Servings 4
Cooking time 35mins

Preparation

Step 1

1. Heat large pot of salted water to boiling on high. To bowl of squash, add olives, mozzarella cheese, vinegar and oregano. Drizzle with olive oil; season with salt & pepper. Stir to combine. Set aside to marinate; stirring occasionally for at least 10 minutes. Season with salt & pepper.

2. While squash marinates, add pasta to pot of boiling water. Cook 8-10 minutes until just shy of al dente. Turn off heat. Reserve 1/2 cup pasta cooking water; drain thoroughly and return to pot.

3. While pasta cooks, in large pan, heat 1 Tbsp olive oil. Add garlic, season with salt & pepper. Cook 1 minute until fragrant. Add tomato paste; season with salt & pepper. Cook 1-2 minutes until dark red and fragrant. Add 1/2 cup of water; Cook 3-4 minutes until thickened. Add the seasoned tomatoes; cook 1 minutes until saucy. Turn off heat; stir in half of basil (tearing leaves); season with salt & pepper.

4. To pot of cooked pasta; add sauce, butter, half of pasta cooking water. Cook, stirring vigorously for 1-2 minutes until thoroughly coated. (If sauce seems dry, add remaining pasta cooking water.) Turn off heat; season with salt & pepper.

5. Divide finished pasta among 4 dishes. Garnish with parmesan cheese and remaining basil (tearing leaves). Serve with marinated squash salad.