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California Indian Summer Pasta




Source of Recipe


Hagafen Cellars


Recipe Introduction


This recipe comes from the extraordinary kitchen of Irit Weir, imaginative chef and Hagafen Cellars' owner.




List of Ingredients




2 cloves of garlic, peeled and smashed
2 garden fresh tomatoes, cubed
1 Portabello mushroom, cubed
2-3 yellow crookneck squash, scrub skin and cubed
1/2 fresh papaya, cubed
a handful of raisins
a few fresh basil leaves
2 T. soy sauce
1 package tri-colored pasta, cooked al dente and strained in a colander


Recipe



First cook the pasta and leave it in the sink to drain while cooking the sauce. You can assemble the other ingredients while cooking the pasta. When the pasta is in the colander draining, sprinkle a little oil over it and run the pasta through your fingers to distribute the oil. This will prevent the pasta from sticking together.

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 between each addition. This should take no more than 5 minutes. The additions should be finished before the squash goes limp and translucent. Add soy sauce and water ( if necessary) to taste.

Spoon the sauce over the pasta and serve.