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Bucatini Pasta & Heritage Globe Tomato Sauce Fill 1 Created with Sketch.

with Marinated Squash & Fresh Mozzarella

30-Minute Meal
Specialty Tomatoes
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: