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About the Dish

  • Linguine

    Linguine

  • Shallot

    Shallot

  • Cherry Tomatoes

    Cherry Tomatoes

  • Capers

    Capers

  • Sunflower Seeds

    Sunflower Seeds

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Basil

    Basil

METHOD

1
Fill a small saucepan two-thirds full with about 6 cups water, and place over high heat. This is your pasta cooking water. While you are waiting for the water to come to a boil, prepare your mise en place: Trim ends from squash, halve lengthwise and thinly slice crosswise. Peel shallot, halve lengthwise and thinly slice crosswise. Peel and mince 2 garlic cloves. Halve tomatoes. Pick and roughly chop basil leaves.
2
When water is boiling rapidly, carefully add linguine, stirring continuously so pasta does not stick to itself or to the pan. Cook until pasta is tender but not mushy, 7-8 minutes. Remove 1 tablespoon pasta cooking liquid and reserve. Drain pasta in a colander; do not rinse.
3
While pasta cooks, place a large sauté pan over high heat, and add 1 tablespoon olive oil. When oil is shimmering add squash. Cook, stirring occasionally, until squash starts to soften, 3-4 minutes. Add shallot and garlic, and cook, stirring occasionally, 1 minute more. Add tomatoes, capers, sunflower seeds, 1/2 teaspoon kosher salt, Bragg Liquid Aminos and reserved pasta cooking water.
4
Stir to incorporate all ingredients, and add pasta. Cook 1 minute more. Remove from heat, and add basil. Adjust seasoning as desired with kosher salt and black pepper.
5
Divide pasta between 2 plates. Enjoy!