Ingredients
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
Preparation
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. Bringto a simmer. Cook for 2 minutes. Add cream; toss to coat. Add pasta, reserved cooking water, and tarragon, and gently toss.
