Rigatoni with summer squash, basil, and goat cheese

Categories: dinner

Ingredients

• 4 tablespoons olive oil
• 7 small summer squash, thinly sliced
• About 20 fresh basil leaves, torn in half
• Salt and pepper, to taste
• 1 pound rigatoni
• 1/4 cup fresh goat cheese, crumbled

Directions

1. In a large skillet over low heat, heat 3 tablespoons of the olive oil. Add the squash and cook, stirring often, for 30 minutes or until the squash soaks up the oil and is not at all watery. As the squash cooks, use a wooden spoon to mash it against the side of the pan. Stir in half of the basil leaves.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the rigatoni to the pot. Cook for 10 to 12 minutes or until the pasta is tender but still has some bite. Drain into a colander and transfer to a serving bowl. Add the remaining 1 tablespoon of olive oil, salt, and pepper; toss gently.

3. Tip the squash mixture into the rigatoni and toss gently. Top with the goat cheese and remaining basil leaves. Jonathan Levitt

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