Fall vegetarian ziti: recipe!
Even though New York City is the land of Seamless delivery and unlimited restaurant options, I still prefer to cook the majority of my meals at home. It’s partly to save money and partly to be healthier, but I think it’s mostly because I grew up in a house where eating out was reserved for special occasions and takeout was the ultimate luxury. I also believe that sometimes love is best expressed through food, and that dinner parties at home are always more memorable than a group crowded into an anonymous restaurant.
To that end, I love having my girlfriends over for book club or a few other couples over to trade stories over dinner and a few bottles of wine. Even though my apartment isn’t massive or built to entertaining, it’s plenty big enough for friends who are like family. One of the things that I’m always struggling with (read: Googling variations of “easy recipes”) is figuring out what to cook with the limited kitchen appliances I have, to create a dish that will keep a variety of palates (and dietary requirements, and appetites) happy. So when Alexe from Keys to the Cucina generously offered to share a story and a recipe, I couldn’t turn it down: I can’t wait to test it out when I host my next book club!
Ziti with Yellow Squash, Tomatoes and Olives
In the summer of 2007 I ditched Virginia and chose to spend my days in New York City. My sister Lindsay graciously let me live with her in Astoria, and I took that time to play gigs, sing in karaoke bars into the wee hours of the night, play basketball under bridges, and date men way too old for me.
Out of all the fun I had, the thing I remember most is teaching Lindsay how to make this pasta. She isn’t much of a cook so I was happy to show my big sister how easy it was to make with just a few fresh ingredients from the bodega down the street. Even though her counter space was lacking and her window unit A/C was hard to feel while cooking in the kitchen, it couldn’t touch how delicious and quick this meal was.
Since it’s still fall you should definitely be able to get your hands on some yellow squash. You can also substitute a can of diced tomatoes to save a couple bucks as well. With just four steps and two pans, clean up is minimal, the flavor is deep and it is the perfect staple recipe to keep in your back pocket. After all, it’s seven years later and Lindsay is still whipping it up!
Ingredients
½ lb rigatoni
1 tbs extra virgin olive oil
2 cloves garlic, minced
2 small yellow squash
15 cherry tomatoes, quartered
¾ tsp salt
½ tsp crushed pepper
¼ lb. mixed olives, chopped
5 basil leaves, chopped
½ c Parmesan cheese
Instructions
1. Bring a pot of water to a boil and cook pasta until slightly under cooked
2. While the pasta is cooking, place extra virgin olive oil and garlic in a large sauté pan on medium low heat. Cook for 3 minutes then add the squash and tomatoes. Season with salt and crushed pepper.
3. Add the olives and basil and cook for another 6-8 minutes, or until the squash begins to soften.
4. Place the pasta in the large sauté pan with a couple tablespoons of pasta water. Gently mix together all of the ingredients for 2-3 minutes. Finish with the Parmesan cheese and enjoy immediately.
Alexe Colbus is a native of the Washington D.C. area and the creator of the food blog, Keys to the Cucina. She credits her Italian culture for her love of food, her father for her love of music, and the vibrant neighborhoods of D.C. for keeping her inspired. She works by day for WeddingWire and when she is not in the kitchen cooking up a storm she loves walking around Eastern Market, exploring new restaurants, spending time with friends and family and traveling.
