Recipe from: The Pasta Man
1 large summer squash
8 small tomatillos, quartered or halved
1 small bunch basil, roughly chopped
1/2 large onion
4 cloves garlic, crushed or minced
parmesan and olive oil
1. Slice squash into 1/2 inch deep cylinders and spread on paper towels. Heavily salt each squash cylinder (kosher salt is good here) and set aside for 15-20 minutes. Squash will develop large beads of water. Squeeze cylinders with paper towels, using more towels as needed. Cut squash cylinders into quarters.
2. Boil pasta in heavily salted water until al dente, reserving some cooking water.
3. Saute onions over medium-high heat in olive oil until translucent and just beginning to brown. Add garlic and cook until fragrant, about a minute. Remove onion-garlic to bowl.
4. Raise heat to high and add squash and additional olive oil. Cook until squash is well browned, about 10 minutes. Add tomatillos and basil and cook until tomatillos are slightly blistered and basil is wilted, five more minutes.
5. Mix together pasta, squash-tomatillo-basil mixture, and onions. If pasta is very dry, add pasta cooking water or olive oil. Taste for salt. Serve, passing parmesan.