The price includes a list of products necessary for the preparation of this recipe
- ½ lb Penne Pasta
- 1 Zucchini
- 2 cloves Garlic
- 2 Tbsps Tomato Paste
- 3 Tbsps Golden Raisins
- 1 Tbsp Capers
- 2 Tbsps Mascarpone Cheese
- 1 Tbsp Sambal Oelek
Step 1
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/4-inch-thick pieces. Peel and roughly chop the garlic.
Step 2
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 1/2 cup of pasta cooking water, drain thoroughly and return to the pot.
Step 3
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Transfer to a plate
Step 4
While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, capers, raisins, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and fragrant. Turn off the heat. Add 1/4 cup of water (carefully, as the liquid may splatter); stir to combine.
Step 5
To the pot of cooked pasta, add the cooked zucchini, sauce, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Enjoy!
