We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pasta & Creamy Tomato Sauce
with Summer Vegetables
20 MIN
2 Servings
From the Test Kitchen
Ruffled whole grain creste di gallo—whose name translates to “rooster crest” in Italian—is the perfect match for our creamy tomato sauce, packed with flavor from crushed red pepper flakes, fresh oregano, capers, and more.
Get Cooking-
NutritionPER SERVING
-
Calories550 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Pick the oregano leaves off the stems; discard the stems. Quarter the tomatoes; place in a bowl and season with salt and pepper.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Start the zucchini:
While the pasta cooks, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.
4
Finish the zucchini & make the sauce:
To the pan, add the chopped garlic, capers, oregano leaves, tomato paste, 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 occasionally, 2 to 3 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the finished zucchini and sauce, seasoned tomatoes, mascarpone cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with the pecorino cheese. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Pick the oregano leaves off the stems; discard the stems. Quarter the tomatoes; place in a bowl and season with salt and pepper.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Start the zucchini:
While the pasta cooks, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.
4
Finish the zucchini & make the sauce:
To the pan, add the chopped garlic, capers, oregano leaves, tomato paste, 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 occasionally, 2 to 3 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the finished zucchini and sauce, seasoned tomatoes, mascarpone cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with the pecorino cheese. Enjoy!
Tips from Home Chefs
About Blue Apron
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