One-Skillet Pasta With Tomatoes, White Beans & Marinated Mozzarella

Directions

1. Heat oven to 400 degrees Fahrenheit.
2. Heat 3 tablespoons oil in a 12-inch skillet over medium heat. Add onion and a few pinches of salt, and saute for 4 minutes, or until translucent (a little browning around the edges is fine). Add garlic and saute for 1 minute longer.
3. Lower the heat, and add the tomato paste and continue cooking, stirring constantly, until it caramelizes and starts to change in color from bright to brick red (about 1 to 1 1/2 minutes in total).
4. Add water, scraping up any bits stuck to the bottom of the skillet, then add cream, pasta, diced tomatoes (with juices), white beans, lemon zest, kale, salt, and a pinch or two of chile flakes. Bring to a boil, then lower heat and simmer for 2 minutes. Stir and scrape the bottom of the skillet again. Transfer skillet to the oven (uncovered) and bake for 15 to 18 minutes, or until the pasta is tender. (To check for doneness, use a spoon to peek at the bottom of the pan—the liquid should be cooked off, and the pasta loose and creamy. Return to the oven for a few extra minutes, if needed, if the sauce is too soupy.)
5. While the pasta is baking, make the marinated mozzarella: In a medium bowl, mix the mozzarella with the chopped herbs, 2 tablespoons olive oil, 2 teaspoons lemon juice, and a pinch of chile flakes and salt. Adjust seasoning and acidity, to taste.
6. Once the pasta is done, let cool for a few minutes, then top with grated Parmesan (if using) and the marinated mozzarella; lightly stir it into the top layer of the pasta—or pass it on the side so everyone can serve themselves. Serve the pasta straight from the skillet.