A delicious mix of fresh ingredients sauteed and combined to perfection.
1. Warm oil in a 12-inch skillet over medium heat. Add garlic and cook, stirring occasionally, until lightly golden around the edges (about 3 minutes). Add the squash and zucchini along with a couple pinches of salt, stirring to combine. Cook until squash and zucchini are tender (15 to 20 minutes), and the water that they’ve released has cooked off. Stir in red chile flakes, then season to taste with additional salt.
2. Meanwhile, bring a large pot of water to a boil over high heat and cook pasta according to package instructions. Before you drain the pasta, reserve a cup of starching cooking water, and set aside.
3. Add rigatoni to the skillet along with Parmesan cheese and 1/2 cup cooking liquid, stirring to combine. Cook until rigatoni is al dente (about 2 minutes more).* Take the skillet off the heat, stir in lemon juice and basil, and season to taste with salt.
4. To serve and top with additional red chile flakes and Parmesan cheese.
Smashing some of the tomatoes as they cook helps create a fresh chunky sauce. Try keeping some tomatoes whole, for a flavorful bursting surprise in each bite.
This Sundried Tomato Ditalini recipe creates a tender pasta base for creamy yogurt, earthy chickpeas, and a garden variety of herbs, all held together with DaVinci Ditalini.