2 heaping cups orecchiette (about half of a 16-ounce box)
5 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
3 summer squash (yellow squash and/or zucchini), trimmed, halved lengthwise and thinly sliced crosswise
1/2 cup grated Parmesan cheese
Timing is important when you’re making pasta. Start cooking the garlic and squash as soon as you add the pasta to the boiling water so that everything is ready at once.