Handmade pasta
Forme Pasta
Vista, CA · Maker
Cut and dried in Vista
Forme rolls and cuts pasta by hand in Vista — this is the noodle the sauce is built around, not a supermarket box. Cook it just under al dente; it finishes in the pan.
Makers Box/Summer-Fall 2026/Recipe 01
01
Farmers Pasta
Fresh Forme pasta tossed with Sauc.d, Solidarity delicata, and Coastal Roots tomatoes — garlic in the pan, basil at the end, lemon and olive oil to finish.
- Time
- 25 MIN
- Serves
- 6
- Diet
- VEGETARIAN
In the box
Ingredients
Whole, not portioned. Each one names who made it and how far it came.
1 JAR
Sauc.d
SAUC.D
Leucadia, CA
1 LB
Forme Pasta
Forme Pasta
Vista, CA
1 LB
Seasonal Vegetables
Coastal Roots Farms
Encinitas, CA
Solidarity Farms
Valley Center, CA
2–3 CLOVES
Garlic
Allicins Ranch
Moyie Springs, ID
Fraboni Farms
Cardiff, CA
1 SMALL BUNCH
Basil
Coastal Roots Farms
Encinitas, CA
6 TBSP
Olive Oil
BAC Vineyards
Napa Valley, CA
To taste
Salt and Pepper
Optional
Lemon
Optional
Parmesan
You'll need
- A large pot
- A medium pan
- A colander
- A sharp knife
Before you start
Don’t peel the delicata — the skin is edible. Halve or quarter the tomatoes and keep them separate so they only go in at the end. Cook the Forme pasta just under al dente; it finishes in the sauce. Reserve ½ cup pasta water.
The method
How to
cook it
01
Boil the water
Bring a large pot of generously salted water to a boil.
02
Prepare the vegetables
Wash the delicata squash, slice in half lengthwise, and scoop out the seeds. Cut into ½-inch half moons. No need to peel — the peel is edible. Halve or quarter the tomatoes and set them aside separately for later.
03
Get the garlic going
Peel and mince the garlic. Heat 6 tbsp olive oil in a medium pan over low-medium heat. Add the garlic and gently sauté until fragrant, about 1–2 minutes. Be careful not to brown it.
04
Cook the squash
Add the delicata squash and a generous pinch of salt. Turn the heat up slightly and sauté, tossing occasionally, until the squash is lightly browned and tender, about 8–10 minutes.
05
Cook the pasta
Once the water is boiling, add the Forme pasta and cook for 4–5 minutes, or until just under al dente. It will continue to cook a bit once you add it to the sauce. Reserve ½ cup pasta water, then drain.
06
Add the tomatoes
Once the squash is fully cooked and lightly browned, add the prepared tomatoes to the pan. Cook for 1–2 minutes, just until warmed through and beginning to soften. You want the tomatoes to keep some of their shape.
07
Build the sauce
Stir the jar of Sauc.d into the vegetables. Add the cooked pasta and toss over medium-low heat. Add pasta water a little at a time, tossing continuously, until the sauce comes together and becomes thick and silky.
08
Enjoy
Roughly or finely chop the basil and toss through the pasta. Season with salt and freshly cracked pepper to taste. Finish with a squeeze of lemon, a drizzle of the remaining olive oil, and parmesan if desired.
Who made this dinner
The makers
Behind every ingredient in this box is a grower or maker who has poured themselves into their craft. Get to know more about each of them here.
Pasta Sauce
SAUC.D
Leucadia, CA · Maker
A jar, not a factory
Sauc.d cooks in Leucadia. Stir the whole jar through the squash and tomatoes, then loosen with pasta water until it turns thick and silky.
Tomatoes & Basil
Coastal Roots Farms
Encinitas, CA · Grower
Warmed, not cooked down
These tomatoes only need a minute or two in the pan — just until they’re warm and beginning to soften, still holding their shape next to the squash.
Delicata squash
Solidarity Farms
Valley Center, CA · Grower
Skin on, seeds out
Solidarity’s delicata doesn’t need peeling. Halve it, scoop the seeds, and cut into half moons — it browns and turns tender in the same pan as the garlic.
Extra Virgin Olive Oil
BAC Vineyards
Napa Valley · Maker
Fresh, not dried
BAC Vineyards’ extra virgin olive oil is the base of this pasta — it’s the sauce’s backbone, not just a finishing touch.
Garlic
Allicins Ranch
Napa Valley · Grower
Fresh, not dried
These basil leaves go in at the end, just before serving, to keep them bright and green.
What's left over
The rest of the olive oil
You only need six tablespoons in the pan. Keep the bottle for finishing the plates — or tomorrow’s salad.
Leftover basil
The bunch is more than the toss at the end. Stems and extra leaves keep a few days in a jar of water in the fridge.
See our other recipes · Same box
- 02Habanero Romesco Vegetable Shakshuka25 MIN · FEEDS 4–5Coming soon
Makers Box · 2 credits
Everything for
this dinner, in one box
Each Makers Box holds the ingredients for recipes like this one, from the growers and makers who made them.