Mafalda Pasta
with Zucchini, Tomatoes & Parmesan
Ingredients
- 1 Zucchini
- 1 tube Tomato Paste with Whole Grain Parmesan
- 2 tbsp Tomato Paste
- 6 oz Mafalda Pasta
- 2 cloves Garlic
- 1/2 cup Grated Parmesan Cheese
- 1 tbsp Capers
- 1/2 oz Sicilian Pork & Beef Ragu
- 1 oz Sliced Basil
- 1 lb Crushed Calabrian Chile Paste
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the shallot; keep the layers separate. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.
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Fry the capers
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high heat. Once the oil is hot, add the capers and cook, stirring frequently, 1 to 2 minutes, or until crispy. Leaving oil in the pan, transfer to a paper towel-lined plate.
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Cook the pasta
Add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly.
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Finish the pasta & serve your dish
In the pan of reserved oil, cook the sliced shallot on medium-high heat, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the chopped garlic; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and season with salt and pepper; cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat and stir in the cooked pasta, butter, cheese, and half the reserved pasta cooking water. Season with salt and pepper. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried capers and parmesan. Enjoy!
Protein Variations
Customized Step 3 (per choice: Sockeye salmon, cod, or shrimp)
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Customized Step 3 (per choice: Sockeye salmon, cod, or shrimp)
If you chose Sockeye salmon, cod, or shrimp, pat dry and season with salt and pepper. In a large pan, heat a drizzle of olive oil on medium-high heat. Cook, turning once (or stirring frequently for shrimp), until lightly browned on both sides (or the shrimp are opaque), 4 to 6 minutes total. Turn off the heat.
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Finish the pasta & serve your dish
In the pan of reserved oil, cook the sliced shallot on medium-high heat, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the chopped garlic; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and season with salt and pepper; cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat and stir in the cooked pasta, butter, cheese and half the reserved pasta cooking water. Season with salt and pepper. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese and fried capers. Enjoy!
Customized Step 5 (per choice: Sockeye salmon or cod)
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Customized Step 5 (per choice: Sockeye salmon or cod)
Pat the fish until dry; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high heat. Add the seasoned fish and cook 4 to 5 minutes on the first side (depending on the thickness), or until lightly browned. Flip and cook 2 to 4 minutes, or until lightly browned and cooked through. Transfer to a plate and cover with foil to keep warm.
Contains: Wheat, Milk, Eggs
📷 View Original Recipe Card
