Macaroni with Summer Squash, Salami and Ricotta Tomato Sauce

In a large frying pan, heat the oil over moderately high heat. Add the summer squash, minced garlic, salt, and the oregano and cook, stirring, until tender, about 5 minutes. Add the ricotta cheese, sun-dried tomatoes, salami, and the pepper. In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and toss the pasta with the sauce. Top with the Parmesan. Notes: Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes come in a jar and need only to be drained before using. Sun-dried tomatoes are also available without the oil, usually in cellophane bags. You can substitute one type for the other. Wine Recommendation: We suggest you look for a refreshing white wine to pair with this lively Italian-inspired. dish. A pinot grigio or a Galestro from Italy will serve admirably.