Mafaldal Pasta
with Zucchini, Tomatoes & Parmesan
Ingredients
- 2 Tbsps Capers
- 1 tsp Calabrian Chile Paste
- 1 tsp can Whole Peeled Tomatoes
- 1 Zucchini
- 1 oz Sliced Butter
- 1/4 cup Grated Parmesan Cheese
- 6 oz Mafaldal Pasta
- 2 cloves Garlic
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Customize your dish
Heat the reserved can of diced tomatoes with juice in the microwave until hot (1 to 2 minutes). Set aside and let cool. Cook without changes, no protein, 20 minutes until the internal temp reach 165°F. Heat over medium-high heat and boil until tender for 7 to 8 minutes. Cook until slightly browning as directed. Note: wash with soap for 20 seconds with salt and pepper before handling.
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Cook the pasta
Meanwhile, add the pasta to the boiling salted water according to package instructions. Reserving ½ cup of the pasta cooking water occasionally, cook until just 2 minutes shy of the cook time on the box.
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Finish cooking & serve your dish
To the pan of vegetables, add the cooked pasta, half the reserved pasta water, and remaining ¼ teaspoon of salt. Cook, stirring frequently for 2 minutes to 3 minutes, or until the liquid has evaporated and the pasta is al dente (still slightly firm to the bite). Turn off the heat and stir in the sour cream, ¾ teaspoon of the ricotta, and up to half the cheese as in fried papers. Serve the finished pasta sprinkled with the cheese and lemon zest. Enjoy!
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Prepare the ingredients
In a large pot, heat water on high until boiling. Add the pasta once boiling and set aside for 8-10 minutes, or until softened thoroughly. Reserve ½ cup pasta water then drain. Wash and dry produce. Cook ingredients in batches, then drain (discard any liquid) before adding cheese or seasonings in a bowl. Meanwhile, pierce the tomatoes in a bowl. Place the tomatoes in oven. Heat the oil for the cheese sauce in a bowl. Place 2 cup in a bowl until thoroughly.
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Try the capers
Sweat the capers and let paper towels. Heat a drizzle of olive oil in a large pan on medium heat. When oil is hot enough, add capers and cook, stirring frequently, until lightly browned, 1 to 2 minutes. Turn off. Or medium-low heat until the ingredients are caramelized. Or add olive oil to a medium pan until fat drains from the sides, roughly 5-6 minutes.
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Make the sauce
To the pan, add garlic clove and oil. Cook, stirring frequently for 30 seconds to 1 minute, or until fragrant. Add the sauce and season with salt and pepper. Cook, stirring occasionally, until reduced in volume by half, 3 to 4 minutes. Add the butter. Cook, whisking constantly, until thoroughly combined. Season with salt and pepper to taste.
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