Farfalle Del Mondo
Embark on a global culinary journey with "Farfalle Del Mondo," a vibrant pasta dish that bridges bold flavors and wholesome ingredients. This quick and easy recipe combines tender farfalle pasta with a creamy coconut milk sauce that's infused with aromatic spices like paprika, cumin, and a touch of red chili flakes for a subtle kick. Sautéed garlic, onion, cherry tomatoes, and red bell pepper lend a fresh, earthy sweetness, perfectly complemented by wilted baby spinach for added nutrition. Topped with optional Parmesan and garnished with fragrant basil, this one-pan wonder delivers a delightful fusion of textures and tastes in just 35 minutes. Ideal for weeknight dinners or casual entertaining, "Farfalle Del Mondo" is a versatile, globally inspired meal destined to impress.
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Recipe Information
Ingredients
- 12 oz farfalle pasta
- 2 tbsp olive oil
- 3 units garlic cloves
- 1 medium yellow onion
- 2 cups cherry tomatoes
- 1 medium red bell pepper
- 2 cups baby spinach
- 1 cup coconut milk
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- 0.5 tsp red chili flakes
- 0.5 cup Parmesan cheese (optional)
- 0.25 cup fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 4 quarts water
Instructions
Bring a pot with 4 quarts of water to a boil over high heat. Add 1 tablespoon of salt to the water.
Cook the farfalle pasta according to the package instructions until al dente, typically 10-12 minutes. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic cloves and finely dice the yellow onion. Add both to the skillet and sauté for 2-3 minutes, until fragrant and translucent.
Chop the cherry tomatoes in halves and dice the red bell pepper. Add them to the skillet and sauté for another 5 minutes, stirring occasionally.
Add the tomato paste, paprika, cumin, and red chili flakes to the skillet. Stir well to coat the vegetables evenly in the spices.
Pour in the coconut milk and stir. Allow the sauce to simmer for 3-4 minutes until it thickens slightly.
Add the baby spinach to the skillet and cook for 1 minute, just until wilted.
Stir the cooked farfalle pasta into the skillet with the sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Season with salt and black pepper to taste. Mix well to ensure the pasta is fully coated in the sauce.
If using Parmesan cheese, sprinkle it over the pasta and gently stir.
Garnish with fresh basil leaves and serve warm. Enjoy your Farfalle Del Mondo!
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 324.2 g | 118% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 50.0 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1924 mg | 148% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
