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Bucatini Pasta & Heritage Globe Tomato Sauce
with Marinated Squash & Fresh Mozzarella
30 MIN
4 Servings
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.
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NutritionPER SERVING
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Calories680 Cals (est.)
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fresh
ingredients
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tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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