Comfort food isn't just for wintertime. So here's some summer comfort for you. Your family and friends will feel they're getting treated like royalty when served this pasta recipe. That's because this isn't just any pasta dish. It's decadent from a just-right amount of cream. And the stewed heirloom tomatoes and avocado squash truly make it extra special. Avocado squash is lime-green-colored summer squash that's named after its shape... an avocado, of course. If you're unable to find this unique squash, zucchini is a delicious option. This pasta dish will be your crowning--and comforting--achievement on the dining table.
See more of Jackie Newgent’s recipes on her blog, Tasteovers by Jackie: http://jackienewgent.com/recipe-blog/
1. Heat 2 teaspoons of the oil in a stockpot or Dutch oven over medium-high heat. Add the onion and sauté until lightly caramelized, about 5 minutes. Add the garlic and sauté for 30 seconds. Add the vinegar, tomatoes, avocado squash, broth, 3/4 teaspoon of the salt, and the pepper and bring to a boil over high heat. Cover, reduce heat to medium, and simmer for 15 minutes, stirring once halfway through cooking. Uncover and cook while stirring occasionally until thickened yet still saucy, about 8 minutes more.
2. Meanwhile, cook the pasta according to package directions. Drain and toss with the remaining 1 teaspoon oil. Set aside.
3. Stir the cream into the tomato-squash mixture and simmer for 1 minute. Stir in the pasta and remaining 1/4 teaspoon salt and simmer for 1 minute more. Adjust seasoning.
4. Transfer the pasta to a large serving bowl, sprinkle with the basil, and serve.