Summer pasta

This recipe makes four portions. Enjoy!

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, finely diced
• 3-4 cloves garlic, minced
• 2 anchovy fillets, minced
• 1 zucchini and 1 summer squash, grated about 3 cups
• 1/8 teaspoon pepper
• 1/2 teaspoon kosher salt
• ¼ teaspoon chili pepper flakes
• 1 large tomato, grated discard skins
• ½ pound orecchiette pasta, cooked per box instructions, reserve 1 cup pasta water, set aside pasta
• 1 cup pasta water
• 2 tablespoons scallions, chopped
• 1 egg yolk, beaten
• ¼ cup parmesan cheese, grated

Instructions

• Heat the oil in a large pot on medium heat, then add onion.
• Cook for 2 to 3 minutes or until the onion is translucent, then add the garlic, anchovy and squash.
• Grate the tomato and add the pepper, salt and pepper flakes.
• Mix and cook for another 2 minutes, then add tomato.
• Once the squash is soft, mix in the pasta, reserved pasta water and scallions. Continue cooking.
• Combine the beaten egg with parmesan cheese, then add to the hot pasta. Fully incorporate.
• Simmer for 1 minute. Make sure the mixture is hot, then serve.

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