1 lb. mafalda
EVOO, for drizzling
8 oz. ricotta salata,
coarsely grated
1∕3 cup small fresh mint
leaves
■Bring a large pot of water
to a boil for the pasta.
■For sauce, in a large skillet
with a lid, heat 1 tbsp. of the
olive oil over medium-high.
Add the zucchini and season
with salt and pepper. Cook,
stirring occasionally, until
lightly browned and crisp-
tender, 6 to 7 minutes.
Transfer to a plate. Add the
remaining 2 tbsp. olive oil,
the garlic, and chile to the
skillet; swirl until aromatic,
about 1 minute. Add the
tomatoes and basil; seasonMafalda with
Zucchini-Cherry
Tomato Sauce &
R i cot ta Sal ata
SERVES 4
3 tbsp. olive oil
2 medium or 4 small
zucchini, halved
lengthwise, seeded,
and cut into 21∕2-inch-
long matchsticks
Kosher salt and pepper
4 cloves garlic, chopped
1 small red chile, such as
finger or Fresno, finely
chopped , or 1 tsp.
crushed red pepper
2 pt. cherry tomatoes,
halved, or 24 to
28 cocktail tomatoes
(such as Campari),
quartered
1 cup loosely packed
fresh basil leaves , tornwith salt. Cover and cook,
shaking the pan
occasionally, until the
tomatoes break down into
a sauce, 10 to 12 minutes.
■Salt the boiling water and
add the pasta. Cook until
1 minute shy of the package
directions. Reserve about
half of a mug of the pasta
cooking water; drain the
pasta. Add the pasta and the
reserved cooking water to
the sauce; toss to combine.
Drizzle with EVOO. Fold in
the zucchini and season.
Serve in shallow bowls
topped with the ricotta
salata and mint.MAFALDA pasta looks like shrunken lasagna noodles—about 1∕2 inch wide and an inch
to 10 inches long. Their ruffled edges work to catch and hold chunkier sauces. You may also
find it named mafaldine or reginette (little queens) to honor Princess Mafalda of Savoy.