Photo by Danny Kim, food and prop styling by Ali Nardi
Recipe information
Yield
Serves 6
Ingredients
1
/4 cup olive oil, divided, plus more to taste
2
garlic cloves, minced
2
/3 cup coarse breadcrumbs
2
tablespoons fresh thyme
1
/2 cup chopped fresh parsley
3
/4 teaspoon kosher salt, divided, plus more to taste
2
summer squash (about 1 pound)
1
pound gemelli
3
/4 cup coarsely grated ricotta salata (about 3 ounces)
Need to make a substitution?
Preparation
Step 1
Heat 2 Tbsp. oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3–5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 tsp. salt.
Step 2
Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.
Step 3
Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
Step 4
Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.