Mafalda Pasta in Creamy Tomato Sauce

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. Wash and dry the fresh produce. Halve the zucchini 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. Halve the baguettes. Roughly chop the parsley leaves and stems.

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.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Carefully drain off and discard any excess oil. 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.

Meanwhile, line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Drizzle with olive oil and season with salt and pepper. Top with the fontina and remaining Italian seasoning. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the bread is lightly browned. Carefully transfer to a cutting board; when cool enough to handle, halve on an angle.

To the pot of cooked pasta, add the sauce, cream, butter, cooked zucchini, 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 until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta with the cheesy bread on the side. Garnish the pasta with the romano and chopped parsley. Enjoy!