Heat oven to 225 degrees. Arrange 1 pound Roma tomatoes, halved, on a sheet pan and drizzle with olive and sprinkle with salt. Bake for 2-3 hours until tomatoes have lost a lot of their moisture and are slightly browned at the edges, then reserve.
Bring a large pot of salted water to a boil. Slice 2-3 medium summer squash (try tromboncino, if you can find it) into ¼-inch rounds. Place a large sauté pan over medium heat and coat with olive oil. Add 1 clove garlic, brown gently and discard. Add squash and sauté until golden.
Add reserved oven-roasted tomatoes to the sauté pan and let them break down. Simmer for 2 minutes, add a big handful whole or hand-torn squash blossoms, simmer 2 minutes and season to taste.
Cook 1 pound pici in boiling water until al dente and drain, reserving a little of the water. Add pici to sauté pan and cook 1 minute more on high heat; add a little pasta water to loosen the sauce if needed.
Divide pasta between six bowls and top with grated pecorino and a drizzle of olive oil. Serves 6.
[Michael Tusk of Quince in San Francisco // Wall Street Journal, Food & Drink]
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