Careme

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Private Selection® Italian Cavatappi

  6 oz $1.67
• Fresh Red Tomato

  12 oz, diced $2.49
• Zucchini

  1 medium, diced $2.69
• Jumbo Sweet Onion

  1/2 small, finely diced $2.29
• Garlic

  2 cloves, minced $0.79
• Simple Truth Organic® Basil

  1/4 cup torn leaves $2.79
• Olive oil

  1 tablespoon
• Tomato paste

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Crushed red pepper flakes

  pinch, optional
• Grated Parmesan cheese

  2 tablespoons, optional

Instructions

1. Bring a medium pot of salted water to a boil; dice the tomatoes and zucchini, finely dice the onion, mince the garlic, and tear the basil leaves.
2. Cook the cavatappi until just shy of al dente, then reserve 1 cup pasta water and drain.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat; add the ground pork, season with salt and black pepper, and cook for 4 to 5 minutes, breaking it into small browned crumbles.
4. Add the onion and zucchini to the skillet and cook for 4 minutes, stirring occasionally, until the zucchini is lightly browned and the onion softens.
5. Stir in the garlic, tomato paste, and crushed red pepper flakes if using; cook for 1 minute until fragrant and the tomato paste darkens slightly.
6. Add the diced fresh tomatoes and 1/2 cup reserved pasta water; simmer for 5 to 7 minutes, mashing some tomatoes with a spoon, until saucy but still fresh-tasting.
7. Add the drained cavatappi and toss for 1 to 2 minutes, loosening with more pasta water as needed; fold in most of the basil and adjust salt and pepper.
8. Plate in shallow bowls, then finish with the remaining basil and Parmesan if using.