Grilled Summer Squash And Tomatoes With Angel Hair Pasta Recipes

FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA

Steps:

• Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
• Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
• Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

GRILLED SUMMER SQUASH

Steps:

• Preheat Grill.
• Arrange veggies on a piece of aluminum foil large enought to form a packet.
• Sprinkle pepper, garlic powder,& salt over veggies.
• Slice butter into desired pieces and place on top of veggies.
• Drizzle with olive oil.
• Seal packet leaving enough room for veggies to steam.
• Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.

ANGEL HAIR PASTA WITH SQUASH

Steps:

• Put the water on to boil.
• In a large skillet, heat the oil over medium high heat.
• Peel the garlic cloves and smash lightly with the side of a knife to release some of the oils.
• Add the garlic to the oil.
• Wash and dry the zucchini.
• Cut off the ends and use a peeler to make zebra stripes down the length of the zucchini (leaving some of the skin adds flavor to the pan).
• Cut the zucchini crosswise into rounds a little less than 1/4-inch in thickness.
• When the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer.
• Fry until a nice dark brown on one side.
• Use tongs or two forks to turn them over. When they are brown on the second side remove them to your serving bowl.
• Continue frying the zucchini in batches.
• By now the water should be boiling.
• Add the salt and then stir in the pasta.
• Once the water comes back to the boil the pasta will be done in a minute or so.
• Do not overcook; drain the pasta.
• Empty the oil from the skillet and pour in the drained pasta.
• Stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan.
• Put the zucchini slices on top and then slide the whole thing back into your serving bowl.
• Serve with lots of grated Romano cheese.

GRILLED SUMMER SQUASH AND TOMATOES WITH ANGEL HAIR PASTA

Steps:

• Cook pasta according to package, drain.
• In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper.
• Set aside.
• Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
• Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
• Remove from grill and allow to cool enough for you to handle.
• Cut the veggies into bite-sized pieces.
• Toss pasta and vegetables together in a large serving bowl.
• Top with cheese.