Recipe: Penne with Zucca, Onions, Anchovies and Bread Crumbs (Italian)

PENNE WITH ZUCCA, ONIONS,
ANCHOVIES AND BREAD CRUMBS

Kosher salt to taste
4 tablespoons extra-virgin olive oil (or additional to taste)
1 red onion, finely chopped
4 cloves garlic, thinly sliced
6 salt-packed anchovy fillets, soaked in milk for 20 minutes, rinsed and drained
1 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes
Freshly ground black pepper to taste
1 pound penne rigate, uncooked
1/4 cup finely chopped flat-leaf parsley
1/2 cup toasted fresh bread crumbs

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat 2 tablespoons of the olive oil over medium heat. Add the onion, garlic and anchovies and cook over medium heat, stirring occasionally, until the onion and garlic are softened and the anchovies have begun to break up.

Turn the heat up to high and add the squash cubes. Toss over high heat for 5 minutes, or until the cubes are tender and browned at the edges, adding a bit more oil, if necessary. Season with salt and pepper and remove from the heat.

Cook the penne in the boiling water according to the package directions, until tender yet al dente.

Return the squash mixture to the heat, drain the pasta and add it to the pan. Add the parsley and remaining 2 tablespoons olive oil and toss over high heat for 1 minute.

Divide the pasta and squash evenly among four warmed pasta bowls, top with bread crumbs and serve immediately.

Servings: 4
Source: Italian Improvisations by Mario Batali