Gardens and markets are full of summer squash right now, and we never tire of thinking of new ways to use it. Here, zucchini and yellow squash are sliced thinly and tossed with spaghettini and smoky speck for a light yet satisfying Sunday supper.
Spaghettini with Summer Squash and Crispy Speck
2 Tbsp. extra-virgin olive oil
4 oz. Italian speck, cut into small dice
3 cloves garlic, very thinly sliced
1 lb. mixed zucchini and yellow summer squash, sliced very thinly lengthwise using a mandoline or a vegetable peeler, then cut into thin strips
2 Tbsp. finely shredded fresh basil
1 lb. dried spaghettini
1/2 cup freshly grated Parmigiano-Reggiano
Fine sea salt and freshly ground pepper
Bring a large part of salted water to boil over high heat.
In a large frying pan over medium heat, combine the olive oil and speck and saute until the speck is crispy, about 7 minutes. Add the garlic and saute until it just begins to turn golden, about 3 minutes.
Add the squash and toss well to coat the strands with the oil. Season with 1/4 teaspoon salt and a generous grinding of pepper. Raise the heat to medium-high and cook until the squash is just tender, 3-4 minutes. Stir in the basil and remove from the heat. Cover the sauce to keep warm and set aside.
Add the spaghettini to the boiling water, stir, and cook until al dente, about 9 minutes or according to the package directions. Drain, reserving about 1/2 cup of the cooking water. Transfer the pasta to the pan with the sauce. Using tongs or a pasta fork, toss gently to combine. Add a splash or two of the pasta-cooking water to loosen the sauce, if needed. Sprinkle in the cheese and toss again. Season with salt and pepper. Divide among shallow bowls, spoon any remaining sauce on top, and serve. Serves 4-6.