Gemelli with Summer Squash and Herby Breadcrumbs

Ingredients

• 1/4 cup olive oil, divided, plus more to taste
• 2 garlic cloves, minced
• 2/3 cup coarse breadcrumbs
• 2 tablespoons fresh thyme
• 1/2 cup chopped fresh parsley
• 3/4 teaspoon kosher salt, divided, plus more to taste
• 2 summer squash (about 1 pound)
• 1 pound gemelli
• 3/4 cup coarsely grated ricotta salata (about 3 ounces)

Directions

1. Heat 2 Tbsp. oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3–5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 tsp. salt.
2. Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.
3. Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
4. Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.