Gemelli with Summer Squash and Herby Breadcrumbs
['1/4 cup olive oil, divided, plus more to taste', '2 garlic cloves, minced', '2/3 cup coarse breadcrumbs', '2 tablespoons fresh thyme', '1/2 cup chopped fresh parsley', '3/4 teaspoon kosher salt, divided, plus more to taste', '2 summer squash (about 1 pound)', '1 pound gemelli', '3/4 cup coarsely grated ricotta salata (about 3 ounces)']
Heat 2 Tbsp. oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3–5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 tsp. salt.
Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.
Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.
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