Skillet Pork Cavatappi with Fresh Tomato

A quick Italian skillet pasta with savory ground pork, juicy July tomatoes, zucchini, garlic, and basil for a fresh two-person weeknight dinner.

Total time: 35 minutes
Servings: —
Estimated total cost: About $9–$12 using listed ingredients, plus pantry staples
Calories per serving: —

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
Vietti Barbera D'Asti Tre Vigne Italian Red Wine
750 ml $19.99

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.

Health: About 640 calories per serving with solid protein from pork, moderate carbs from pasta, and vegetables for fiber and freshness.

Drink pairing: A medium-bodied Chianti-style red or sparkling water with lemon works well with the pork and bright tomato sauce.

Wine picks:

Vietti Barbera D'Asti Tre Vigne Italian Red Wine $19.99 750 ml
Ruffino Riserva Ducale Chianti Classico DOCG Italian Red Blend Wine $26.99 750 ml

Why it works: Two complementary Italian options: a bright, food-friendly Barbera to echo the fresh tomato and cut pork fat, and a firmer Chianti Riserva for a more savory, structured match with tomato paste, basil, and Parmesan.

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