Mafalda Pasta

with Zucchini, Tomatoes & Parmesan

Keep It Vegetarian

You’ll make this easy, flavorful sauce for mafalda pasta simply by cooking sweet tomatoes with aromatic garlic, verdant zucchini, and a touch of spicy Calabrian chile paste. Briny capers plus a stir in of crème fraîche round out the dish.

Details

Nutrition per serving

600 Calories Or Less

Ingredients

6 oz

Mafalda Pasta

1 each

Zucchini

1 each

14-oz can Whole Peeled Tomatoes

1 ½ tsp

Calabrian Chile Paste

1 tbsp

Capers

2 clove

Garlic

¼ cup

Grated Parmesan Cheese

2 tbsp

Crème Fraîche

½ oz

Salted Butter

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Fry the capers

Spread the capers onto a paper towel-lined work surface. Using a second paper towel, gently pat or roll the capers to thoroughly dry. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high. Once the oil is hot enough that a caper sizzles immediately when added, add the dried capers (carefully, as the oil may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate.

step 2

Finish the pasta & serve your dish

To the pot of cooked pasta, add the sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and fried capers. Enjoy!

step 3

Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.

step 4

Make the sauce

Heat the pan of reserved caper oil on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

step 5

Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.