Fresh Produce in-house
Chef Gregg Prawdzik
enjoyed whole on top of salads and such, but they also
make for a great sauce.
two recipes for the price of one.
GRILLED SUMMER SQUASH PASTA
2 lb romanitas
1 head whole garlic, peeled, sliced
1 bunch fresh basil
½ cup extra virgin olive oil
salt and pepper to taste
1 lb pork sausage (optional)
½ lb summer squash
1 lb of your favorite pasta
½ cup ricotta cheese
EN PLACE: Grill sausage and squash. Allow to cool, dice
in large pieces and set aside.
COOKING: Add all ingredients to a bowl (except sausage
and squash) and toss to coat. Pour onto a sheet pan a bake
at 400F until the skin of the tomatoes wrinkle. Remove
from heat and set aside.
Meanwhile, cook pasta as instructed and heat a large sauté pan on medium
heat. When pasta is finished, add to sauté pan with ½ cup of
the pasta water. Add tomatoes, squash and sausage. Toss to coat evenly and
drizzle more olive oil on top. Plate and garnish will a dollop of ricotta cheese.
the instructions above to roast the tomatoes. Add all
of the roasted vegetables to a food processor.
You can remove the skins of the tomatoes easily if you
wish by pinching the skins as you transfer them to the
food processor. Or you can use a food mill and avoid having
the pinch the skins. Heat sauce pan and add ½ cup
of your favorite red wine. Puree the tomatoes and transfer
liquid to the sauce pan. Cook on medium heat, stirring
frequently to avoid scorching the pan until it reaches
your desired consistency. Season with more fresh basil
(chopped), salt and sugar to balance the acidity if desired.