Pappardelle with Zucchini, Olives & Melting Mozzarella 🥒🧀🌿
Rustic, hearty, and full of Mediterranean flavor — wide ribbons of pasta meet caramelized onions, tender zucchini, and creamy mozzarella in a light, herb-kissed sauce.
📝 Ingredients
8 oz pappardelle pasta
2 tbsp olive oil
1 zucchini, thinly sliced
1 small red onion, thinly sliced
1/3 cup black olives, sliced or whole
4 oz mozzarella, torn into chunks
1/4 tsp chili flakes (optional)
Salt & black pepper to taste
Handful of fresh basil leaves
1 clove garlic, minced
🍽 Instructions
Cook the Pasta:
Boil pappardelle in salted water until al dente. Reserve 1/4 cup of pasta water and drain.
Sauté the Veggies:
In a large pan, heat olive oil over medium heat.
Add onions and cook until caramelized (about 8–10 minutes).
Add zucchini and garlic, sauté for another 3–4 minutes until tender.
Stir in black olives and season with salt, pepper, and chili flakes if using.
Combine Pasta:
Add cooked pasta to the pan along with a splash of pasta water.
Toss gently to coat in the sauce. Stir in fresh basil.
Finish with Mozzarella:
Remove from heat and gently fold in mozzarella chunks. Let them melt slightly from the heat of the pasta.
Serve:
Transfer to a white bowl, letting the sauce cling unevenly. Garnish with extra basil, black pepper, and a drizzle of olive oil.
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