Ah, pasta and summer. This oh so perfect main course is so light and fresh, so summery that you will want to serve it al fresco all summer long.
Makes 4-6 servings
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, diced
2 small yellow summer squash, diced
2 small zucchini, diced
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
3 tablespoons capers, drained
½ cup dry white wine
10 ounces fusilli
2 ripe tomatoes, diced, do not peel or seed
½ cup coarsely minced, pitted, oil-cured black olives
3-4 sprigs fresh basil, leaves removed from stems, finely minced
Place a generous amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 2 minutes. Stir in yellow squash and zucchini, a generous pinch of salt and sauté for 2 minutes. Stir in roasted pepper, capers and wine. Cover and cook over low heat for 15 minutes.
While the vegetables cook, bring a pot of water to a boil and cook shells al dente, 11-12 minutes. Drain well, but do not rinse.
Cook’s Tip: Take care when seasoning this dish as the capers and olives can make the dish too salty, should you have a heavy hand with the pinches needed.
Cook’s Tip: If you prefer to cook without wine, simply substitute sparkling apple juice for the wine.