Makes: 4-6 servings 1 pound yellow squash cut into 2-inch "noodles" 1 pound zucchini cut into 2-inch "noodles" 20 ounces cherry tomatoes (2 containers) 1 medium onion, diced 8 cloves garlic, minced 3 anchovies 1 tablespoon thyme leaves 1 tablespoon plus 2 teaspoons olive oil 1/2 teaspoon plus 1 large pinch of kosher salt 1/8 teaspoon red pepper flakes 1/2 cup dry white wine parsley thyme flowers for garnish In a large pan heated over medium heat, add 1 teaspoon of the olive oil and heat to a shimmer. Add onions, garlic and a large pinch of salt to the pan and saute for 5 minutes. Add the anchovies and stir it into the onion mixture until they disintegrate. Transfer onion mixture to a heat-proof bowl. To the still-hot pan add 1 teaspoon of olive oil and the tomatoes. Shake the pan every minute or so to evenly heat the tomatoes until they start to burst (about 5-6 minutes). Once most of the tomatoes have burst, add the wine, red pepper flakes and thyme and cover the pan. Let the tomatoes cook for 10 minutes, then uncover the pan. Cook the tomatoes for another 5 minutes or until the liquid has reduced by half. Transfer tomatoes to the bowl containing the onion mixture. Add the tablespoon of olive oil to the hot pan and wait until it starts to shimmer. Add the squash and zucchini and 1/2 teaspoon of salt to the pan and saute, constantly stirring, until the squash are heated through but not limp. Turn off the heat, add the tomato/onion mixture and the parsley to the pan and toss everything together. Adjust the seasoning with salt and pepper and serve it immediately. Garnish with thyme flowers if available. Tip: Puree the tomato/onion mixture for saucier "pasta."
Copyright © 2017, CT Now