Fresh Pappardelle Pasta

with Summer Tomato-Olive Ragù & Ricotta Salata

30 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Pappardelle has a long history in Tuscany, where the delicate, eggy ribbons are often paired with a hearty sauce for a simple and satisfying dish. In tonight’s recipe, we’re tossing fresh pappardelle with a savory vegetarian tomato and olive ragù. Before making our sauce, we’re blanching the tomatoes—a culinary technique that makes their skins easier to remove, resulting in a perfectly tender consistency. Garnishes of sweet basil and crumbly, briny ricotta salata round out the dish with even more vibrant Italian flavor.

See Plans

Nutrition

PER SERVING
Calories

800 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Core the tomatoes. Using a paring knife, cut a small, shallow X into the bottoms of the tomatoes. Peel and mince the garlic. Pit and finely chop the olives. Pick the basil leaves off the stems; discard the stems. Crumble the ricotta salata cheese.

2 Blanch & peel the tomatoes:

Fill a medium bowl with ice water; set aside. Add the tomatoes to the pot of boiling water; cook 30 seconds to 1 minute, or until the skins are loosened. Using a slotted spoon, carefully transfer the cooked tomatoes to the bowl of ice water, leaving the pot of water boiling. Let stand until the tomatoes are cool enough to handle; drain thoroughly. Using your hands, peel the tomatoes; discard the skins. Transfer to a cutting board and medium dice.

3 Make the sauce:

In a large pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the diced tomatoes, olives and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until thickened and saucy.

4 Cook the pasta:

While the sauce cooks, using your hands, carefully separate the strands of the pasta. Add the pasta to the pot of boiling water used to cook the tomatoes and cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

5 Finish & plate your dish:

Add the cooked pasta, butter and half the reserved pasta cooking water to the pot of sauce. Cook, stirring vigorously, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil (tearing any larger leaves just before adding). Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the Parmesan cheese, ricotta salata cheese and remaining basil (tearing any larger leaves just before adding). Enjoy!