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About the Dish

  • Linguine


  • Shallot


  • Cherry Tomatoes

    Cherry Tomatoes

  • Capers


  • Sunflower Seeds

    Sunflower Seeds

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Basil



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.
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.
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.
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.
Divide pasta between 2 plates. Enjoy!