From “Cucina Del Sole” by Nancy Harmon Jenkins. Makes 4 servings.
Ingredients
4-6 medium yellow summer squash (about 2 pounds)
1 pound yellow-fleshed potatoes, such as Yukon Gold
1 fresh red chile, seeded and chopped
Leafy tops of 2 celery stalks
Leaves from 1 bunch of fresh basil
1/2 cup extra-virgin olive oil, plus more for garnish
1 large red onion, halved and thinly sliced
2 ripe tomatoes, about 1 pound total, peeled, seeded and thinly sliced
Boiling water, about 1/2cup or more as needed
Sea salt to taste
Directions
Slice squash into 1 1/2-inch long chunks. Peel the potatoes and cut into pieces about the same size as the squash. Coarsely chop together the chili, celery and basil.
Cover the bottom of a deep, heavy saucepan with the olive oil, then add the onion, followed by the potatoes, the chopped aromatics, the squash chunks, and finally the tomatoes. Sprinkle with salt to taste, cover the pan, and set it over low heat to cook for about 15 minutes, or until the vegetables are sizzling in the oil. Bring water to a boil and add 1/2 cup to the pan. Cover again and cook just until the potato slices are tender, another 5 to 10 minutes. There should be sufficient liquid in the pan to keep the vegetables from scorching, but if not, add a few more tablespoons of boiling water as needed.
When the potatoes are tender, everything else should be fully cooked. Remove the pan from the heat and serve immediately, or set aside to cool to room temperature before serving. Garnish each portion with a drizzle of olive oil when you serve.
