Summer Squash and Basil Pasta


1/4 cup olive oil

8 garlic cloves, thinly sliced

2 lbs. assorted summer squash, quartered lengthwise, sliced

kosher salt

1 teaspoon Aleppo style red pepper powder

12 ounces campanelle pasta

2 ounces parmesan, grated

1 tablespoon fresh lemon juice

1/2 cup basil leaves, divided

1 onion, diced

** you can also add tomatoes if you like


Heat the oil in a large skillet over medium heat.  Add the garlic and onions, stirring occasionally, until very lightly browned around the edges (about 4 minutes).  Add the squash and increase heat to medium high and season with some salt.  Cook, tossing occasionally, until squash begins to break down.  Turn down the heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12 - 15 minutes.  Toss in 1 teaspoon Aleppo pepper.  Meanwhile, cook your pasta in a large pot of salted, boiling water, stirring occasionally until al dente.  Transfer the pasta with a slotted spoon into the squash and add 1/2 cup of the pasta cooking liquid.  Cook altogether, adding the parmesan in stages along with more pasta cooking water as needed, until the sauce coats the pasta.  Toss in the lemon juice and most of the basil.  Put in a serving bowl or individual bowls, and top with more parmesan and the rest of the basil.