- 1/2 onion, finely chopped
- 3 tablespoons extra-virgin olive oil
- 2 summer squashes, such as yellow and zucchini, sliced
- 3 garlic cloves, thinly sliced
- Coarse salt and freshly ground pepper
- 1 cup dry white wine
- 1/3 cup ouzo
- 3/4 cup heavy cream
- 1 pound pici or other long, thin pasta, such as bucatini or spaghetti, cooked until al dente (1 cup cooking water reserved)
- 1 tablespoon coarsely chopped fresh tarragon
- Cook onion in 2 tablespoons oil in a skillet over medium heat, stirring, until soft, about 5 minutes. Add remaining tablespoon oil, the squashes, and garlic. Season with salt and pepper. Cook until tender, about 10 minutes.
- Add wine and ouzo. Bring
to a simmer. Cook for 2 minutes. Add cream; toss to coat. Add pasta, reserved cooking water, and tarragon, and gently toss.
Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil -- you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think "salty like the sea.") Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.