Orecchiette with Tomato and Summer Squash

This was something I threw together the week before a big exam (I was eating a LOT of pasta that week) and I was pleasantly surprised with how good this combination was.

-1/4 lb. orecchiette
-1-2 T. olive oil
-2 cloves of garlic, minced
-1 shallot, finely chopped
-1 summer squash, thinly sliced
-2 tomatoes, diced
-2 t. tomato paste
-1 t. dried oregano
-1/4 t. dried red pepper flakes
-salt & pepper
-fresh ricotta
-fresh basil

1. Heat olive oil in medium skillet. Add minced garlic and chopped shallot and cook over medium-low heat for about a minute. Add red pepper flakes and slices of squash, and cook until the squash is bright in color (~3 minutes). Add the tomatoes, tomato paste, and dried oregano, and cook until the tomatoes have reduced--about another 4-5 minutes. Season with salt and pepper.
2. Boil pasta until al dente. Drain and return to pot. Toss with sauce.
3. Transfer the pasta to serving dishes and top with fresh ricotta. Garnish with torn fresh basil.

This was great--I made about two servings, and had the rest the following day for lunch. The sauce was even richer the second time around, and that time I had it with some fresh parmesan instead of ricotta. Also a winning combination!