Ingredients: |
Ingredients: ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for garnish
½ cup panko (Japanese bread crumbs)
Salt
2 medium summer squash, trimmed
2 teaspoons freshly cracked black pepper, plus more for seasoning
4 fresh 8-by-12-inch pasta sheets (about ¾ pound)
2 tablespoons finely chopped fresh chives
1 six-ounce ball burrata or buffalo mozzarella cheese, torn into bite-size pieces
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Directions: |
Directions:1. In a medium skillet, warm 1 tablespoon of the olive oil over medium-low heat. Add the bread crumbs and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and set aside.
2. Using a mandoline or sharp knife, thinly shave the squash. Transfer the squash to a medium bowl and toss with 1 tablespoon of the olive oil and a pinch of salt and pepper. Set aside and marinate until ready to use.
3. Bring a large pot of salted water to a boil. Arrange the pasta sheets on a cutting board and trim into pieces, ranging from 3 inches to 5 inches long and about ½ inch wide. Add the pasta to the water and cook until al dente, 1 to 2 minutes.
4. Meanwhile, in a medium skillet, warm the remaining ¼ cup olive oil and 2 teaspoons pepper over medium heat. Using tongs or a slotted spoon, transfer the cooked pasta from the water directly into the skillet. Add the squash and chives, and toss until just combined and the squash is warm, about 1 minute. Remove the skillet from the heat and season the pasta with salt.
5. Transfer the pasta to a serving bowl and garnish with the burrata and bread crumbs. Drizzle with olive oil and serve immediately. |
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