Pomì is a staple in authentic Italian homes. Created in Parma in 1935, this brand of passata, or strained tomatoes, has been widely available in the United States for decades. I use it in my Hot and Cold Summer Squash all season long. The pairing of ripe, juicy tomatoes and zucchini is even better than extra virgin olive oil and fresh bread.

Zucchini, the miracle squash, is so easy to grow that it and other summer squashes are abundant in backyard gardens, farmers' markets and grocery stores this time of year. With minimal calories and an enormous amount of Vitamin A, zucchini is an incredibly simple and healthy vegetable to cook this summer.

To give it a little more flavor in my restaurants and at home, I season zucchini with a heavy dose of flaky sea salt, such as Maldon. When looking for flaky salt, you want to notice certain qualities: a gentle, mild flavor and a crisp crunch. While I like my pasta water reminiscent of the sea, I prefer my flaky salt be a little sweeter, less bold.

In the restaurant industry, some chefs may consider you either lazy or oblivious if stems of herbs are found in a dish. However, in this recipe, minced tender parsley stems are an anomaly. More than just a garnish, parsley stems are sharper in flavor and less delicate than the leaves. Stems hold up better in sautés, long-cooked stocks, braised dishes and stews.

The best part about my Hot and Cold Summer Squash is that this zucchini can be refrigerated for up to three days -- and I love my leftovers. Whether served chilled or at room temperature, this dish is phenomenal throughout summertime. If you have any leftover zucchini from the market, indulge in a little homemade zucchini bread for family breakfast the following morning.

Hot and Cold Summer Squash

Recipe excerpted from "Molto Gusto" by Mario Batali (ecco, 2010)

Serves 6.

5 tablespoons extra virgin olive oil

3 garlic cloves, smashed and peeled

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