Bucatini Pasta & Heritage Globe Tomato Sauce with Marinated Squash & Fresh Mozzarella

Bucatini Pasta & Heritage Globe Tomato Sauce

with Marinated Squash & Fresh Mozzarella

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Making fresh pasta sauce is a simple, delicious way to showcase the best of the season’s harvest. Tonight’s gourmet pasta dish makes the most of juicy tomatoes and fresh basil, plus just a bit of butter for richness. And for a unique side, we’re marinating tender summer squash, fresh mozzarella, and olives, softening them and brightening their flavors.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high.Wash and dry the fresh produce.Halve the squash lengthwise; thinly slice crosswise. Place in a large bowl.Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.Medium dice the mozzarella cheese.Pick the oregano leaves off the stems; discard the stems.Peel and roughly chop the garlic.Medium dice the tomatoes; place in a bowl and season with salt.Pick the basil leaves off the stems; discard the stems.

Marinate the squash & mozzarella:
2 Marinate the squash & mozzarella:

To the bowl of squash, add the olives, mozzarella cheese, vinegar, and as much of the oregano as you’d like. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.

Cook the pasta:
3 Cook the pasta:

While the squash and mozzarella marinate, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the sauce:
4 Make the sauce:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add ½ cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until thickened. Add the seasoned tomatoes. Cook, stirring constantly, 30 seconds to 1 minute, or until saucy. Turn off the heat; stir in half the basil (tearing the leaves just before adding). Season with salt and pepper to taste.

Finish the pasta:
5 Finish the pasta:

To the pot of cooked pasta, add the sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished pasta among 4 dishes. Garnish with the parmesan cheese and remaining basil (tearing the leaves just before adding). Serve with the marinated squash and mozzarella on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high.Wash and dry the fresh produce.Halve the squash lengthwise; thinly slice crosswise. Place in a large bowl.Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.Medium dice the mozzarella cheese.Pick the oregano leaves off the stems; discard the stems.Peel and roughly chop the garlic.Medium dice the tomatoes; place in a bowl and season with salt.Pick the basil leaves off the stems; discard the stems.

2 Marinate the squash & mozzarella:

To the bowl of squash, add the olives, mozzarella cheese, vinegar, and as much of the oregano as you’d like. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.

Marinate the squash & mozzarella:
3 Cook the pasta:

While the squash and mozzarella marinate, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Make the sauce:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add ½ cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until thickened. Add the seasoned tomatoes. Cook, stirring constantly, 30 seconds to 1 minute, or until saucy. Turn off the heat; stir in half the basil (tearing the leaves just before adding). Season with salt and pepper to taste.

Make the sauce:
Finish the pasta:
5 Finish the pasta:

To the pot of cooked pasta, add the sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.

6 Serve your dish:

Divide the finished pasta among 4 dishes. Garnish with the parmesan cheese and remaining basil (tearing the leaves just before adding). Serve with the marinated squash and mozzarella on the side. Enjoy!

Serve your dish:
Browse Steps
1 of 6