Ingredients

Serves 6

　　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)

　　

Step 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.

　　

Step 2

Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.

　　

Step 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.

　　

Step 4

Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.