If you’re looking for the best summer pasta, I think you have found it. This flavorful Sun-Dried Tomato and Jammy Summer Squash Pasta features grated zucchini and summer squash that get cooked down into a jammy white wine sauce with the sun-dried tomatoes and capers. This pasta is perfect as is without cheese, but you can absolutely add parmesan or pecorino if desired. I love mixing in cannellini beans to my pasta dishes for their soft texture and added protein – making this a perfect, one-bowl meal to bring to the beach or a picnic.
Sun-Dried Tomato and Jammy Summer Squash Pasta
Ingredients
- 1 lb cavatappi pasta (reserve 2 cups pasta water)
- 1 large zucchini, shredded (about 2 cups)
- 2 medium summer squash, shredded (about 2 cups)
- 1 large onion, shredded
- 1/3 cup capers, drained
- 1 8oz jar sun-dried tomatoes, drained and chopped (reserve the oil)
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1/2 cup dry white wine (like pinot grigio)
- 2 Tbsp olive oil
- 1/3 cup basil, chopped plus a few leaves for garnish
- 1 8 oz can cannellini beans, drained and rinsed
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
Directions
- Cook pasta per package instructions. Reserve 2 cups pasta waster then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Cook shredded zucchini, summer squash, and onion until the vegetables release moisture and begin to soften. Season with salt and pepper. Stir in the garlic and cook until fragrant.
- Add the tomato paste, chopped sun-dried tomatoes, and oil from the sun-dried tomato jar, cooking until the tomato paste starts to caramelize.
- Then stir in the white wine and capers and simmer for 3-4 minutes. Stir in 1 cup of pasta water and add additional water by the 1/4 cup until the sauce has reached a thick, jammy consistency.
- In a large bowl or in the pasta pot, combine the pasta with the sauce. Stir in the chopped basil and gently mix in the cannellini beans.
- Garnish with fresh basil leaves and served warm or at room temperature.
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