Summer's bounty always includes squash and tomatoes and this recipe puts them together! You can use this ragout to top pasta, as an antipasto or on toasted bread for bruschetta.
- Recipe -
● 7 cups summer squash (zucchini, patty pan, crook neck), sliced into 1/4" slices
● 1 t. salt
● 2 T. olive oil
● 1/3 cup chopped pancetta (optional if wanting dish to be vegetarian)
● 1 onion, diced
● 1 clove garlic, minced
● 1 lb. tomatoes, diced
● 1 T. parsley, chopped
● 1 T. basil, chopped
● black pepper, to taste
1. Place sliced squash into colander and sprinkle with salt. Set aside over dish to drain.
2. In a large saucepan over medium heat, add olive oil, pancetta, onion & garlic. Cook for 10 minutes, stirring occasionally.
3. Then add the tomatoes and cook for about 7 minutes, stirring occasionally. Add squash and cook for 8 minutes. Then turn the heat down to medium-low, and cook for another 12 minutes, for a total of 20 minutes. Stir occasionally.
4. When ragout is thick, take pan off the stove and add the parsley, basil and black pepper. Taste to see if a bit more salt is needed, too.
This ragout is great over pasta, as an antipasto or as a bruschetta topping (toasted bread rubbed with garlic).
Download pdf recipe for: Summer Squash and Tomato Ragout