Macaroni with Summer Squash, Salami, and Ricotta Tomato Sauce

• 1/4 pound sliced salami, cut into thin strips
• 1/8 teaspoon fresh-ground black pepper
• 3/4 pound elbow macaroni
• 1/4 cup grated Parmesan cheese
• 2 tablespoons cooking oil
• 1 1/2 pounds summer squash (about 4), grated
• 3 cloves garlic, minced
• 3/4 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 cup ricotta cheese
• 1/2 cup sun-dried tomatoes packed in oil, drained and chopped

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.
6. Top with the Parmesan.

salami, freshground black pepper, macaroni, parmesan cheese, cooking oil, summer, garlic, salt, oregano, ricotta cheese, tomatoes

Taken from www.foodandwine.com/recipes/macaroni-summer-squash-salami-and-ricotta-tomato-sauce (may not work)