Macaroni with Summer Squash, Salami, and Ricotta Tomato Sauce

Ingredients

• 2 tablespoons cooking oil 
• 0.8 pound elbow macaroni 
• 3 cloves garlic minced
• 0.1 teaspoon fresh-ground pepper black
• 1 teaspoon oregano dried
• 0.3 cup parmesan cheese grated
• 0.5 cup ricotta cheese 
• 0.3 pound genoa salami sliced cut into thin strips
• 0.8 teaspoon salt 
• 1.5 pounds summer squash grated ( 4)
• 0.5 cup sun-dried tomatoes packed in oil, drained and chopped

Equipment

• frying pan
• pot

Directions

1. In a large frying pan, heat the oil over moderately high heat.
2. Add the summer squash, minced garlic, salt, and the oregano and cook, stirring, until tender, about 5 minutes.
3. Add the ricotta cheese, sun-dried tomatoes, salami, and the pepper.
4. In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes.
5. Drain and toss the pasta with the sauce. Top with the Parmesan.
6. Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes come in a jar and need only to be drained before using. Sun-dried tomatoes are also available without the oil, usually in cellophane bags. You can substitute one type for the other.
7. Wine Recommendation: We suggest you look for a refreshing white wine to pair with this lively Italian-inspired. dish. A pinot grigio or a Galestro from Italy will serve admirably.