Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
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.
Saffron & Tomato Bucatini Pasta
with Summer Squash & Basil
30 MIN
2 Servings
From the Test Kitchen
This sophisticated pasta dish celebrates the bright flavors of summer with a robust sauce of charm tomatoes and sautéed summer squash (you may receive green zucchini, grey zucchini, or yellow squash). Garlic and red pepper flakes liven up the sauce, while a pinch of saffron adds a complex aromatic finish. (Seasoning your tomatoes during prep helps draw out their fresh flavor, which makes for quick and easy cooking!)
Get Plans-
NutritionPER SERVING
-
Calories600 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
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the squash lengthwise; cut crosswise into ½-inch-thick pieces. Peel and roughly chop the garlic. Halve the tomatoes and place in a bowl; season with salt and pepper.
2
Cook the pasta:
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 1 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the squash:
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper.
4
Add the aromatics:
To the pan, 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 constantly, 30 seconds to 1 minute, or until fragrant. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the seasoned tomatoes and cook, stirring frequently, 1 to 2 minutes, or until slightly softened and heated through. Turn off the heat.
5
Finish the pasta:
Pick the basil leaves off the stems; discard the stems. To the pot of cooked pasta, add the cooked squash and aromatics, saffron, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 2 to 3 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; stir in half the basil (tearing the leaves just before adding). Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining basil (tearing the leaves just before adding). Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the squash lengthwise; cut crosswise into ½-inch-thick pieces. Peel and roughly chop the garlic. Halve the tomatoes and place in a bowl; season with salt and pepper.
2
Cook the pasta:
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 1 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the squash:
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper.
4
Add the aromatics:
To the pan, 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 constantly, 30 seconds to 1 minute, or until fragrant. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the seasoned tomatoes and cook, stirring frequently, 1 to 2 minutes, or until slightly softened and heated through. Turn off the heat.
5
Finish the pasta:
Pick the basil leaves off the stems; discard the stems. To the pot of cooked pasta, add the cooked squash and aromatics, saffron, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 2 to 3 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; stir in half the basil (tearing the leaves just before adding). Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining basil (tearing the leaves just before adding). Enjoy!
Tips from Home Chefs