Perfect for warmer weather, this light pasta dish is full of homemade fresh pasta topped with roasted squash, tomatoes, freshly shaved Parmesan cheese, parsley, and fresh rosemary.
3-4 cups peeled, cubed butternut squash
4 tablespoons extra virgin olive oil
1 teaspoon kosher salt, plus more
¼ teaspoon freshly ground pepper, plus more
16 ounces fresh rigatoni or penne pasta
1 tablespoon chopped garlic
1 teaspoon anchovy paste
¼ cup sliced shallots
2 teaspoons tomato paste
1 tablespoon fresh rosemary leaves, lightly chopped
2 cups cherry tomatoes
2 tablespoons chopped fresh parsley
Thinly sliced Parmesan shavings for garnish.
Preheat the oven to 400˚F. Toss the squash in 2 tablespoons of olive oil. Pour out onto a sheet tray and sprinkle with the salt and pepper. Bake for 15-20 minutes until lightly browned. Remove and set aside.
Bring a large pot of water to a boil and salt it. Following the package directions, cook the fresh pasta. Drain and set aside.
Put the remaining olive oil in a large skillet over medium heat. Add garlic, anchovy, shallots, tomato paste and rosemary and cook for about a minute; add tomatoes and cook until they begin to pop. Add the cooked squash and cook for 2-4 more minutes. Season with salt and pepper to taste.
Combine the sauce and pasta, and serve, garnished with fresh parsley and Parmesan shavings.