The “kitchen-sink” pasta method is hardly a new invention. Pasta alla Puttanesca, a northern Italian dish consisting of olives, capers, anchovies, tomatoes, and peppers, supposedly originated in Italian brothels where women had to make do with store room leftovers as it was unseemly for them to go to market.
I didn’t quite share their dilemma, but I did have a few farmer’s market remainders in danger of becoming overripe. Feel free to substitute anything and everything in this recipe—the canvas is yours.
1/2 pound spaghetti
1/4 red onion, sliced2 summer squash (I used 1 zucchini and 1 yellow) sliced into thin ribbons
1 tablespoon pine nuts
Dash of salt
1/2 pint cherry tomatoes, halved
1/4 teaspoon crushed red chile flakes
Juice from half a lemon
1 tablespoon olive oil
1 oz Pecorino Romano cheese, shavedCook pasta according to package instructions. In a medium saucepan, saute red onion in a little olive oil until softened, about 2 minutes. Add sliced squash, pine nuts, and salt, cook 4 to 5 minutes until soft. In a small bowl, whisk together lemon juice and 1 tablespoon olive oil. Add halved cherry tomatoes and chile flakes to squash, heat through 1 to 2 minutes. Drain pasta, reserving 1/4 cup pasta water to add to pasta as needed. Toss pasta with zucchini mixture, lemon-olive oil mixture, and top with shaved Pecorino cheese.