Capellini with Walnut Ragu & Summer Squash
Before I took this recipe into my home kitchen, Chef Rocio gave me a handful of pasta, wrapped in foil with a piece of blue tape that read, “10oz capellini”. I’ve made this dish three times since then, each time with a different pasta: lentil pasta for my gluten-free cousins, bucatini when I forgot to buy pasta at the store, and a third time when I went home defeated with angel hair. It’s worth saying each time was equally delicious. If you can’t find capellini at the store, go with angel hair. The light pasta is just perfect for a summer pasta dish. It’s best to think of the sauce as a nutty, tomato ragu packed with depth and flavor but lightened up with fresh shaved squash and salty olives. I think the pasta to ragu ratio is just perfect, as I like more saucy, veg-heavy dishes. I hope you enjoy!
INGREDIENTS
DRESSING
8oz capellini or angel hair pasta
1 cup diced onions
3 cloves of garlic, sliced
½ cup dry white wine
1 cup canned crushed tomatoes
1 cup finely chopped walnuts
½ tsp cumin
½ tsp dry oregano
Pinch crushed chile flakes
3 TBSP extra virgin olive oil
2 cups grated summer squash, such as zucchini or gold bar
15 green olives, such as castelvetrano or manzanilla, rough chop
Salt & pepper to taste
Make the dressing:
Boil water with a heaping tablespoon of salt. Someone once told me, your pasta water should taste like the ocean. Cook the pasta according to the directions on the box. While the pasta water boils, start preparing the sauce. In a large saucepan, heat 2T of olive oil over low heat. Add chopped onion and garlic. Stir occasionally for about 12 minutes or until onions are soft and translucent. Add spices and wine and cook down until the liquid is reduced by half. Meanwhile, shave the summer squash using a box grater and set aside. Add your crushed tomatoes and walnuts to the saucepan. Add a pinch of salt and pepper. Stir and cook at a very low heat for 8-10 minutes. Stir every minute or so. Once that has cooked together for some time, fold in 2/3 of the shaved squash. Cook for another minute or two. If walnut sauce gets too dry, you can add a little pasta water. Add cooked pasta to the saucepan and toss with tongs to coat the pasta. Divide pasta with sauce into four bowls. Garnish each bowl with the rest of the shaved squash, olives and a sprinkle of salt and pepper. Serve warm.
Version three with bucatini pasta and extra olives! Still delicious!
