Cook from day 3 to day 5
We let vegetables and meat gently soften in their own juices, finished with our signature Italian herb and spice blend.
P—38, F—12, C—55
- Olive oil
- Pan for pasta
- Deep frying pan
- Prep ingredients
Slice onion into thin half-moons.
Halve zucchini crosswise, then cut lengthwise into thin wedges.
Bring a pot of water to a boil and salt generously.
2. Sear meat and start cooking pasta
Heat 2 tsp olive oil in a deep frying pan over medium heat.
Add pork; season with salt and a generous amount of cracked pepper.
Let it almost cook through and become golden-brown, about 3 minutes.
Transfer meat to a bowl and reserve until step 5.
Do not wash frying pan.
Carefully drop farfalle into boiling water.
Stir vigorously a few times during the first minute to prevent sticking.
Cook 9 minutes for al dente, 11 for a softer bite.
3. Start cooking vegetables
Toss onion and cherry tomatoes into the same frying pan. Cook, stirring regularly, until onion is golden and tender, about 5 minutes.
4. Finish cooking vegetables
Add zucchini and Tuscan spices mix to the frying pan; warm through all together for 1 minute.
5. Finish
Return pork to the pan. Cover and cook, stirring occasionally, until vegetables are tender, 3–4 minutes. Taste for salt.
6. Serve
Toss with pasta in the pan, or spoon to plates over pasta.