Shaved Squash and Tomato Pasta

Ingredients

• 1 bunch basil chopped
• 4 ounces mozzarella cheese smoked fresh roughly chopped (regular or )
• 1 clove garlic 
• 2 pounds heirloom tomatoes assorted chopped
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin plus more for drizzling
• 0.3 cup parmesan cheese grated plus more for topping
• 4 servings pepper freshly ground
• 12 ounces mezzi rigatoni 
• 1 small baby squash yellow

Equipment

• bowl
• pot
• mandoline
• chefs knife
• box grater

Directions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and garlic and cook as the pasta label directs; reserve 1 cup of the cooking water, then drain.
3. Meanwhile, thinly slice the squash on the wide side of a box grater (or use a mandoline).
4. Combine the squash, tomatoes, olive oil and basil in a large bowl; add 1 teaspoon salt, and pepper to taste.
5. Mash the cooked garlic with the flat side of a chef's knife; add it to the bowl along with the pasta, grana padano and mozzarella. Toss until combined, adding the reserved pasta water as needed to moisten. Season with salt and pepper. Divide among bowls; drizzle with olive oil and top with more grana padano.
6. Photograph by Justin Walker