Pork Cavatelli with Salty Vegetables

Lean pork, tender-crisp vegetables, and capers coat ridged cavatelli in a light lemon-Parmesan pan sauce, with pasta water balancing the salt and texture.

40 min

4 servings

Cavatelli with browned pork, colorful vegetables, capers, Parmesan, and basil in a shallow bowl.

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

Equipment

Large pasta pot · Wide skillet · Colander · Ladle or measuring cup

Keep the salt balanced

Rinsing the capers and tasting before the final salt addition keeps the Parmesan and pasta water from making the dish too salty.

Loosen just before eating

Save pasta water; a spoonful brings the light sauce back together if the cavatelli absorbs it while standing.

Build the skillet base

01. Bring a large pot of water to a boil and season with 1 tbsp salt.

02. Brown pork with pepper and oregano in olive oil, breaking it into small pieces for even browning.

03. Soften the onion in the same skillet, keeping the browned bits and pan juices.

04. Cook zucchini and pepper until tender-crisp, then add tomatoes until their skins wrinkle and juices release.

05. Stir in garlic and rinsed capers briefly; keep the garlic pale and fragrant.

Cook and sauce the pasta

06. Cook dried cavatelli to its package al dente time, usually 8–12 minutes; if using fresh cavatelli, begin checking after 2 minutes and expect about 2–4 minutes total.

07. Reserve at least 1/2 cup cloudy pasta water before draining.

08. Toss pasta with lemon, Parmesan, and pasta water over medium-low heat, adding water gradually until the sauce lightly coats everything.

09. Taste before adding the measured salt because capers, cheese, and pasta water are already savory.

10. Finish with basil and Parmesan and serve promptly while the sauce is glossy.