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extra-virgin olive oil red onion garlic salt butternut squash penne rigate flat leaf parsley bread crumbs ricotta salata
Viewed: 55 - Published at: 4 years agoIngredients
- 4 Tbs. extra-virgin olive oil, divided
- 1 red onion, finely chopped
- 4 garlic cloves, thinly sliced
- 6 salt-packed anchovy fillets, soaked in milk for 20 minutes, rinsed, drained
- 1 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes Salt and freshly ground black pepper, to taste
- 1 pound penne rigate
- 1/4 cup finely chopped flat-leaf parsley
- 1/2 cup toasted fresh bread crumbs
- 4 ounces ricotta salata, smoked ricotta or Asiago cheese, grated
Method
- In a large saute pan, heat 2 Tbs. oil over medium heat.
- Add onion, garlic and anchovies. Cook, stirring occasionally, until vegetables soften. Turn heat to high and add squash; toss for 5 minutes, or until tender and browned. Add salt and pepper. Remove from heat. Cook penne according to package directions; drain. Return squash to high heat; add penne, parsley and remaining oil, and toss for 1 minute. Divide among four warmed bowls; top with bread crumbs and cheese. Serve immediately. Serves 4.
