Target: 6 × 4 inches · landscape

Pork Cavatelli with Salty Vegetables

40 min · 4 servings

Ingredients

□

□ 1 tbsp kosher salt for the pasta water

□ 1 tbsp olive oil

□ 12 oz lean ground pork

□ 1/2 tsp freshly ground black pepper

□ 1/2 tsp dried oregano

□ 1 small yellow onion, thinly sliced

□ 1 medium zucchini, quartered lengthwise and sliced

□ 1 red bell pepper, thinly sliced

□ 1 cup cherry tomatoes, halved

□ 3 garlic cloves, thinly sliced

□ 2 tbsp capers, drained and rinsed

□ 1/2 cup finely grated Parmesan, divided

□ 1/2 cup reserved pasta water, plus more as needed

□ 1 tsp finely grated lemon zest

□ 1 tbsp lemon juice

□ 1/4 tsp kosher salt, or to taste

□ 1/4 cup torn fresh basil leaves

1. Boil salted water. Brown pork with pepper and oregano; soften the onion in the same skillet.

2. Cook zucchini and pepper until tender-crisp; add tomatoes, then garlic and rinsed capers.

3. Cook dried cavatelli to package timing, usually 8–12 minutes; fresh cooks in 2–4. Reserve pasta water, then drain.

4. Toss pasta with lemon, Parmesan, and pasta water until glossy. Taste before adding measured salt.

5. Finish with basil and remaining Parmesan; serve at once, loosening with pasta water if needed.

Cook’s note: Rinse capers and taste before salting; Parmesan and pasta water add savory saltiness.