AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PENNE CON ZUCCA
Primary category: Entrees
Bring 5 quarts of water to boil and add 2 tablespoons of salat. In a sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add onion, garlic, and anchovies. Cook, stirring occasionally until the onion and garlic are softened and the anchovies have begun to break up. Add squash cubes and continue to toss until squash is tender and browned at the edges. Season with salt and pepper and remove from the heat. Cook the penne in the boiling water according to directions, al dente. Return the squash mixture to the heat, drain the pasta and add it to the saucepan. Add parsley. Remaining 2 tablespoons of olive oil and toss over high heat for 1 minute. Divide the pasta among 4-6 plates and top with bread crumbs and serve immediately