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Mafalda Pasta in Creamy Roasted Pepper-Tomato Sauce Fill 1 Created with Sketch.

with Cheesy Bread

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 810 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

The tomato sauce for our pasta gets a boost of vibrant flavor from roasted sweet peppers, briny capers, and more—rounded out by rich cream. It’s all complete with a side of Italian-seasoned cheesy bread.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Grate the fontina cheese on the large side of a box grater. Roughly chop the parsley leaves and stems.

Roast the peppers:
2 Roast the peppers:

Line a sheet pan with aluminum foil. Place the sliced peppers on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 9 to 11 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Make the sauce:
3 Make the sauce:

While the peppers roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter), capers, and half the Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until 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 cheesy bread:
5 Make the cheesy bread:

Place the baguette, cut side up, on the other side of the sheet pan of roasted peppers. Carefully top with the grated fontina cheese and remaining Italian seasoning; season with salt and pepper. Bake 7 to 9 minutes, or until the peppers are softened and the cheese is melted. Remove from the oven. Transfer the cheesy bread to a cutting board and carefully cut in half.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the sauce, cream (shaking the bottle before opening), butter, and roasted peppers. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the butter is melted. (If the pasta seems dry, gradually add the reserved cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the pecorino cheese and chopped parsley. Serve with the cheesy bread 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
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Grate the fontina cheese on the large side of a box grater. Roughly chop the parsley leaves and stems.

2 Roast the peppers:

Line a sheet pan with aluminum foil. Place the sliced peppers on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 9 to 11 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Roast the peppers:
Make the sauce:
3 Make the sauce:

While the peppers roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter), capers, and half the Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until 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.

Cook the pasta:
Make the cheesy bread:
5 Make the cheesy bread:

Place the baguette, cut side up, on the other side of the sheet pan of roasted peppers. Carefully top with the grated fontina cheese and remaining Italian seasoning; season with salt and pepper. Bake 7 to 9 minutes, or until the peppers are softened and the cheese is melted. Remove from the oven. Transfer the cheesy bread to a cutting board and carefully cut in half.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the sauce, cream (shaking the bottle before opening), butter, and roasted peppers. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the butter is melted. (If the pasta seems dry, gradually add the reserved cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the pecorino cheese and chopped parsley. Serve with the cheesy bread on the side. Enjoy!

Finish the pasta & serve your dish: