The Perfect Summer Pasta: Summer Squash, Lemon Butter, Tinned Tuna, Garlic Breadcrumbs

fresh, light, seasonal

This pasta dish came together after I found myself with an abundance of summer squash from the farmers market. The pasta craving was real that day, and I had an idea of cutting the summer squash into thin pieces, the same size as linguine, to seamlessly incorporate it into the dish. The rest of the ingredients are light and fresh, and combined together really bring out the summer flavors of the meal.

My favorite part is the garlic breadcrumbs, which add a light crunchiness at the end. And it bring out the garlicky flavors of the dish, which who wouldn’t love that?

INGREDIENTS (3 servings)

For the pasta:

• 127g summer squash, cut into strips (about 1 medium squash)

• 1 can tinned tuna in olive oil

• 1 tablespoon capers

• 3 tablespoons butter

• 1/3 cup (78ml) chicken or vegetable stock

• 4 garlic cloves, minced

• Juice of 1/2 lemon

• 1 tablespoon red pepper flakes

• 2 servings linguine pasta

• Large handful spinach

For garlic breadcrumbs:

• 4-5 garlic cloves, minced

• Stale bread or breadcrumbs, ground

• Drizzle of olive oil

METHOD

1. To make the garlic breadcrumbs, heat a drizzle of olive oil over a skillet. After a minute, add garlic and stir for 2 minutes or until fragrant. Keep stirring so it doesn’t get burned. After 2 minutes add breadcrumbs and stir for another 3-4 minutes or until garlic and breadcrumbs are toasted. Remove and set aside (if using stale bread and not breadcrumbs, add the bread two minutes before adding the garlic. You want to toast the bread a little bit first)

2. In the same pan, add a drizzle of olive oil and add squash with a pinch of salt. Cook for 3-4 minutes or until it’s softened

3. At this time, add the pasta to a large pot of boiling salted water. Cook according to the package instructions

4. Add minced garlic to the squash and stir for 2 minutes. Add a tablespoon of butter, half of the lemon juice, capers and half of the chili flakes. Stir for 2 minutes

5. Add chicken stock. Reduce heat to medium low and let it simmer for 5 minutes. Add another pinch of salt

6. Add the drained tinned tuna. Stir to combine

7. Add spinach and stir until spinach has cooked down

8. Add a ladleful of pasta water, the rest of the butter, the rest of the lemon juice, and the rest of the chili flakes

9. Add drained pasta into the pan and stir well to combine. Taste and adjust for salt and lemon juice if needed. Add a bit of pasta water if you want a saucier consistency

8. To serve, add a few spoonfuls of the garlic breadcrumbs on top of each serving. I also like to add some lemon zest on top of each serving

Video recipe linked here