Penne With Zucca

• 4 Tbs. extra-virgin olive oil, divided
• 1 red onion, finely chopped
• 4 garlic cloves, thinly sliced
• 6 salt-packed anchovy fillets, soaked in milk for 20 minutes, rinsed, drained
• 1 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes Salt and freshly ground black pepper, to taste
• 1 pound penne rigate
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 cup toasted fresh bread crumbs
• 4 ounces ricotta salata, smoked ricotta or Asiago cheese, grated

1. In a large saute pan, heat 2 Tbs. oil over medium heat.
2. Add onion, garlic and anchovies. Cook, stirring occasionally, until vegetables soften. Turn heat to high and add squash; toss for 5 minutes, or until tender and browned. Add salt and pepper. Remove from heat. Cook penne according to package directions; drain. Return squash to high heat; add penne, parsley and remaining oil, and toss for 1 minute. Divide among four warmed bowls; top with bread crumbs and cheese. Serve immediately. Serves 4.

extravirgin olive oil, red onion, garlic, salt, butternut squash, penne rigate, flatleaf parsley, bread crumbs, ricotta salata

Taken from www.epicurious.com/recipes/member/views/penne-with-zucca-50109779 (may not work)