Rigatoni with Summer Squash, Pecorino Toscano and Fresh Mint
(courtesy of chef Tim Magee, Calafuria in Reno. Serves 4)
1 pound rigatoni
1 pound squash, sliced
1 yellow onion, julienned
2 anchovy filets
1 tablespoon of capers
Pinch of red pepper flakes
Extra-virgin olive oil
Fresh mint
1 cup dry (hard) pecorino Toscano
Sauté onion in olive oil with the capers, anchovy, and red pepper. When onions soften, add squash and sauté until vegetables are caramelized. At this point, add the boiled rigatoni and mix well with sauce. Add a little water from the pot and a bit of fresh olive oil, mixing well to emulsify the ingredients and make it creamy without having to add cream. Portion the pasta and sprinkle each plate with the grated pecorino Toscano and hand-shredded mint leaves.
Calafuria
725 S. Center St., Reno • 775-360-5175 • Calafuriareno.com
