This evening my wonderful neighbor, JA, brought us a basket of the season's last Blenheim apricots, along with some simply delicious Flavorcrest peaches and half a dozen beautiful heirloom tomatoes.
When C got home, I wanted to make something flavorful and brimming with the bounty of this beautiful summer. This Farmer's Market Penne was just the thing, and could be easily modified with your favorite summer squashes. This dish was on the table in under 30 minutes.
Farmer's Market Penne
- 1 lb good-quality dried penne pasta
- 2 lbs assorted summer squash, cut to 1/2" dice
- 1 large leek, white part only, chopped roughly
- 2 tbs good-quality virgin or extra virgin olive oil
- 8-10 slices speck or prosciutto
- 1 clove garlic, smashed and finely chopped
- 2-3 heirloom tomatoes, chopped roughly
- 8-10 basil leaves, minced
- freshly grated Parmeggiano Reggiano cheese, to taste
- In a large pot fitted with a steamer basket*, bring several quarts of water to a rolling boil.
- Reduce the heat to medium-high, and add the squash to the steamer; two minutes later, stir in the leek. Season these with salt.
- Put the pasta on to boil in the bottom pot, cooking per the label's instructions.
- As soon as the squash becomes just tender, remove them and the leeks to a bowl. Set aside.
- Drain the pasta when al dente, and set aside. Return the pot to the stove.
- Add olive oil and speck to the pasta pot, cooking for a few minutes, until the edges of the ham start to color.
- Add the garlic to the pot, cooking for 2 minutes. Stir in the tomatoes, cooking for another minute.
- Add the pasta, squash/leek mix, and basil to the pot, stirring to coat and incorporate all the ingredients.
- Top with Parmeggiano to taste; serve with a salad or garlic bread.
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