Penne With Zucca

Name: Penne With Zucca
Ingredients: 4 Tbs. extra-virgin olive oil, divided; 1 red onion, finely chopped; 4 garlic cloves, thinly sliced; 6 salt-packed anchovy fillets, soaked in milk for 20 minutes, rinsed, drained; 1 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes Salt and freshly ground black pepper, to taste; 1 pound penne rigate; 1/4 cup finely chopped flat-leaf parsley; 1/2 cup toasted fresh bread crumbs; 4 ounces ricotta salata, smoked ricotta or Asiago cheese, grated

9 ingredients

1 steps

Ingredients

4 Tbs. extra-virgin olive oil, divided
1 red onion, finely chopped
4 garlic cloves, thinly sliced
6 salt-packed anchovy fillets, soaked in milk for 20 minutes, rinsed, drained
1 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes Salt and freshly ground black pepper, to taste
1 pound penne rigate
1/4 cup finely chopped flat-leaf parsley
1/2 cup toasted fresh bread crumbs
4 ounces ricotta salata, smoked ricotta or Asiago cheese, grated

Directions

1

{"0":"In a large saute pan, heat 2 Tbs. oil over medium heat.","2":"Add onion, garlic and anchovies. Cook, stirring occasionally, until vegetables soften. Turn heat to high and add squash; toss for 5 minutes, or until tender and browned. Add salt and pepper. Remove from heat. Cook penne according to package directions; drain. Return squash to high heat; add penne, parsley and remaining oil, and toss for 1 minute. Divide among four warmed bowls; top with bread crumbs and cheese. Serve immediately. Serves 4."}