This summer pasta dish has a hint of heat and fruit from Aleppo Chile. Parmesan cheese deepens the flavors while capers in wine vinegar adds a briny tang.
¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
1+ teaspoon Aleppo Chile Flakes
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided
2 teaspoons Capers in Wine Vinegar
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Remove garlic to add later. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper; I like a bit more since this Chile has mild heat and fruity notes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice, garlic, capers and most of the basil.