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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

From: Filis Loffreda-Mancinelli, La Cucina Nostra
Primary category: Entrees

From the cookbook: P is for Pasta   


Ingredients:
4 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 clove garlic, thinly sliced
4-6 salt-packed anchovy fillets, soaked in milk for 20 minutes, rinsed and drained
1 pound butternut squash, diced in small cubes
fresh ground black pepper
1 pound penne
¼ cup finely chopped flat-leaf parsley
½ cup toasted fresh bread crumbs
Directions:
This is a very traditional dish of Trapani, Sicily. The sweetness of the butternut squash and the briny anchovies combine exquisitely.

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

ingredients(s): anchovy, bread crumb, butternut squash, garlic, onion, penne,

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