We lightened up the usual baked pasta with loads of in-season squash and tomatoes—this is a delicious way to use up your farmers’ market haul. When making a pasta dish, one simple trick will take the dish from good to great. Quality ingredients are a must; always choose the best cheese, sausages, and vegetables available.
The key to making great tasting pasta, however, is in the cooking water. Add about 2 tablespoons of kosher salt to a large stockpot of water before boiling. Salted water flavors the pasta internally as it absorbs liquid and swells. When the pasta is cooked, reserve a couple of cups of cooking water before draining the pasta.
The salty, starchy liquid seasons your homemade sauce, gives it a silky texture and helps it cling to the noodles.
Active Time: : 25 Mins
Total Time: 50 Mins
Yield: Serves 8
1 pound uncooked ziti pasta
2 1/2 pounds yellow squash and zucchini, sliced into 1/2-inch-thick rounds and half-moons
2 pt. red grape tomatoes
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
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