A One-Pot Pasta for Late Summer
12 ounces spaghetti
12-16 ounces cherry tomatoes, halved
2 small or 1 large summer squash, diced
4 cloves garlic, minced or pressed
Handful chopped, fresh chives + green onions (or 1 small onion, diced)
Handful basil leaves, plus more for serving
2 tablespoons olive oil
2 teaspoons sea salt
Freshly ground pepper
4 cups water
Feta or Parmesan cheese for serving
Combine the pasta, tomatoes, garlic, half of the chives and green onions, basil, oil, 2 teaspoons salt, black pepper, and water in a large pot. Bring to a boil over medium-high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly been absorbed, about 9-12 minutes.
Season to taste with salt and pepper. Garnish with basil and cheese.