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Mafalda Pasta in Creamy Tomato Sauce
with Cheesy Bread
30 MIN
4 Servings
From the Test Kitchen
This easy dish gets dynamic flavor from roasted peppers, briny capers, and a bit of mascarpone cheese that we’re pairing with ruffle-edged mafalda pasta. It’s all complete with a side of warm, Italian-seasoned cheesy bread.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories720 Cals (est.)
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fresh
ingredients
Title
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1 Small Baguette
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¾ lb Mafalda Pasta
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2 cloves Garlic
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1 bunch Parsley
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1 Tbsp Capers
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¼ cup Grated Romano Cheese
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2 Tbsps Butter
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¼ cup Mascarpone Cheese
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4 oz Shredded Fontina Cheese
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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2 Red, Yellow, Or Orange Bell Peppers
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1 14-Ounce Can Whole Peeled San Marzano Tomatoes
step-by-step
instructions
1
Prepare & start the peppers
Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Transfer to the sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 6 minutes. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Roughly chop the parsley leaves and stems.
3
Cook the pasta
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 ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Make the sauce
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and half the Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the cheesy bread
Add the halved baguette, cut side up, to the other side of the sheet pan of partially roasted peppers. Drizzle with olive oil and season with salt and pepper. Carefully top with the fontina and remaining Italian seasoning. Roast 5 to 7 minutes, or until the cheese is melted and the peppers are softened. Remove from the oven. Carefully transfer the cheesy bread to a cutting board; halve on an angle.
6
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 the pasta is coated and the butter is melted (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone and roasted peppers until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and chopped parsley. Serve the cheesy bread on the side. Enjoy!
1
Prepare & start the peppers
Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Transfer to the sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 6 minutes. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Roughly chop the parsley leaves and stems.
3
Cook the pasta
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 ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Make the sauce
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and half the Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the cheesy bread
Add the halved baguette, cut side up, to the other side of the sheet pan of partially roasted peppers. Drizzle with olive oil and season with salt and pepper. Carefully top with the fontina and remaining Italian seasoning. Roast 5 to 7 minutes, or until the cheese is melted and the peppers are softened. Remove from the oven. Carefully transfer the cheesy bread to a cutting board; halve on an angle.
6
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 the pasta is coated and the butter is melted (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone and roasted peppers until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and chopped parsley. Serve the cheesy bread on the side. Enjoy!
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