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Fresh Fettuccine Pasta Fill 1 Created with Sketch.

with Summer Tomato Sauce & Caesar-Style Salad

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories

Summer is the season of the tomato. Let’s celebrate it with fettuccine “al pomodoro,” or pasta coated lightly in a classic, simple tomato sauce—made fresh in only minutes. Our sauce features two varieties of tomato: the beefsteak, robust in both form and flavor, and the multicolored cherry, petite and deliciously fruity (not to mention beautifully hued). With garlic, basil and two kinds of cheese, this dish is seasonal, traditional Italian fare at its finest.

fresh
ingredients
Fresh Fettuccine Pasta with Summer Tomato Sauce & Caesar-Style Salad
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the garlic; thinly slice 3 of the cloves. Finely chop the remaining clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Medium dice the beefsteak tomatoes. Halve the cherry tomatoes. Tear the mozzarella cheese into bite-sized pieces. Pick the basil leaves off the stems; discard the stems. Cut off and discard the root end of the lettuce; separate the leaves.

Make the dressing:
2 Make the dressing:

In a small bowl, combine the mayonnaise, half the Parmesan cheese, as much of the garlic paste as you’d like and the juice of all 4 lemon wedges. Stir to thoroughly combine; season with salt and pepper to taste.

Make the tomato sauce:
3 Make the tomato sauce:

In a large, straight-sided pan (or large pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the beefsteak tomatoes; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the tomatoes are thickened and saucy.

Cook the pasta:
4 Cook the pasta:

While the tomato sauce cooks, using your hands, gently separate the pasta. Add the pasta to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Reserving 1 cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

To the pan of tomato sauce, add the cooked pasta, cherry tomatoes, remaining Parmesan cheese, ¾ of both the mozzarella cheese and basil (tearing the leaves just before adding) and half the reserved pasta cooking water. Cook, stirring frequently to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Transfer to a serving dish.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

In a large bowl, combine the lettuce and as much of the dressing as you'd like (you may have extra dressing). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the remaining mozzarella cheese and basil (tearing the leaves just before adding). Serve with the salad 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:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the garlic; thinly slice 3 of the cloves. Finely chop the remaining clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Medium dice the beefsteak tomatoes. Halve the cherry tomatoes. Tear the mozzarella cheese into bite-sized pieces. Pick the basil leaves off the stems; discard the stems. Cut off and discard the root end of the lettuce; separate the leaves.

2 Make the dressing:

In a small bowl, combine the mayonnaise, half the Parmesan cheese, as much of the garlic paste as you’d like and the juice of all 4 lemon wedges. Stir to thoroughly combine; season with salt and pepper to taste.

Make the dressing:
Make the tomato sauce:
3 Make the tomato sauce:

In a large, straight-sided pan (or large pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the beefsteak tomatoes; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the tomatoes are thickened and saucy.

4 Cook the pasta:

While the tomato sauce cooks, using your hands, gently separate the pasta. Add the pasta to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Reserving 1 cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

To the pan of tomato sauce, add the cooked pasta, cherry tomatoes, remaining Parmesan cheese, ¾ of both the mozzarella cheese and basil (tearing the leaves just before adding) and half the reserved pasta cooking water. Cook, stirring frequently to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Transfer to a serving dish.

6 Make the salad & serve your dish:

In a large bowl, combine the lettuce and as much of the dressing as you'd like (you may have extra dressing). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the remaining mozzarella cheese and basil (tearing the leaves just before adding). Serve with the salad on the side. Enjoy!

Make the salad & serve your dish: