Mafalda Pasta
with Zucchini, Tomatoes & Parmesan
Ingredients
- 12 oz USDA Prime Ground Beef (Customized ingredients)
- 6 oz Mafalda Pasta
- 2 cloves Garlic
- 1 Zucchini
- 1 Tbsp Capers
- 1 oz Salted Butter
- 1/4 cup Grated Parmesan Cheese
- 2 Tbsps Crème Fraîche
- 1½ tsps Calabrian Chile Paste
- 1 14-oz can Whole Peeled Tomatoes
- Olive Oil (from pantry)
- Salt (from pantry)
- Pepper (from pantry)
Instructions
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Prepare the ingredients
Fill a large pot ¾ 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.
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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. Discard the paper towels. In a medium pan (nonstick, if you have one), heat a thin layer of 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.
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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.
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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 ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
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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 cheese and fried capers. Enjoy!
Protein Variations
Prime Ground Beef
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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 beef, 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 and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. 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 and the beef is cooked through. Turn off the heat; taste, then season with salt and pepper if desired.
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