California Indian Summer Pasta
Recipe from Hagafen Cellars, first shared on Web Winery in 1999. Open
Hagafen Cellars today: hagafen.com · Original page: Wayback Machine copy
A five-minute late-summer pasta from Irit Weir, described on the old page as Hagafen's owner and an imaginative cook: tomato, portobello, crookneck squash, papaya and raisins tossed in a hot pan with garlic and soy sauce.
- CoursePasta
- Original recipe byIrit Weir
Ingredients
Method
- Cook the pasta al dente and leave it to drain in a colander. Sprinkle it with a little oil and run your fingers through it so it doesn't stick.
- In a large frying pan or wok, fry the garlic briefly in a little olive oil.
- Add the remaining ingredients one at a time, stirring briefly after each. It should take no more than 5 minutes; stop before the squash turns limp.
- Add the soy sauce, and a little water if needed, to taste. Spoon over the pasta.
Pair with
The winery didn't suggest a wine.
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