Gemelli with Summer Squash and Herby Breadcrumbs

Bring a large pot of salted water to a boil. Add 454 g gemelli and cook until al dente, about 1–2 minutes before package time.

While pasta cooks, heat 46 g olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and toast for 30 seconds.

Add 133 g breadcrumbs to the skillet and stir continuously until golden and fragrant, about 3–4 minutes. Season with salt.