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Pasta with a yellow tomato sauce

Claire Stabbert - Columnist
Posted 4/1/20

I hope that this paper and article finds you all safe and healthy. I have found myself these last few weeks focusing on my mental health and trying to get into some sort of a routine with my home …

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Pasta with a yellow tomato sauce

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I hope that this paper and article finds you all safe and healthy. I have found myself these last few weeks focusing on my mental health and trying to get into some sort of a routine with my home cooking.

I know that in my family's home, to limit exposure, we try to go to the grocery store no more than once a week. Today I'm going to give you a very simple recipe with things you most likely have in your pantry, or can easily substitute with what you have!

To serve a family of 4, you will need 12 oz Mafalda pasta, (or any pasta of your choice) I just happen to love Mafalda because of its ruffly texture, 2 bell peppers (one red, one orange), 2 zucchinis, 2 tbsps capers, 1/2 cup grated parmesan, 2 (14 oz.) cans of whole peeled yellow tomatoes, 2 yellow onions sliced, 4 cloves of garlic, 4 tbsp mascarpone cheese (or cream), and 1/2 tsp crushed red pepper flakes.

Begin by boiling a pot with salted water and cover. The reason I always salt my water before placing in my pasta is because it a) flavors the pasta and b) allows the water to boil water. Depending on how long my pasta is going to sit in the water is how salty I will make my water. For example, if it is a fresh pasta and only takes a few minutes, I will heavily salt the water because it will not absorb all of the salt in that short amount of time. However, for a grain that is going to be sitting and absorbing that water, you want to make sure not to over-salt.

Wash and dry your fresh produce, then roughly chop your fresh garlic, slice your inion, slice your peppers into strips, and halve the zucchini lengthwise, then thinly slice crosswise.

Begin by browning your zucchini in a nonstick pan with a drizzle of olive oil until slightly browned, then take out of the pan and wipe clean. Next, add your pasta and cook 10-12 minutes until al dente (slightly firm to the bite). Turn off the heat and reserve 1/2 cup of the pasta cooking water and return to the pot.

In the same pan you cooked the zucchini, heat a drizzle of olive oil on medium high and add your chopped garlic for about 30 seconds until softened. Add onion and peppers for 4 minutes until softened and make sure to season with salt and pepper.

Next, add the capers and as much red pepper flake as you would like. Add your crushed tomatoes and season with salt and pepper. Cook, stirring 5-6 minutes until the sauce is thickened and turn off the heat.

To the pot of cooked pasta, add your zucchini, sauce, and reserved pasta water. Cook on medium until stirring constantly until the pasta is evenly coated. Turn off the heat and add in your mascarpone or cream.

Top with a sprinkle of fresh cracked black pepper, some parmesan cheese, and a few crushed red pepper flakes. Feel free to substitute any of this with whatever you find in your pantry!

I love this dish because of the bright flavor and colors. Ruffled pasta, sweet peppers, and briny capers, plus, who doesn't love savory parmesan cheese! Stay safe and healthy. Xo

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.

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