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

Bucatini Pasta & Heritage Globe Tomato Sauce

with Marinated Squash & Fresh Mozzarella

Group Created with Sketch. 30 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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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.

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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!

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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: