Saffron & Tomato Bucatini Pasta with Summer Squash & Basil

Saffron & Tomato Bucatini Pasta

with Summer Squash & Basil

30 MIN
2 Servings
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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!)

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
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.

Cook the pasta:
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.

Cook the squash:
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.

Add the aromatics:
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.

Finish the pasta:
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.

Plate your dish:
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

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.

Cook the squash:
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.

Add the aromatics:
Finish the pasta:
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!

Plate your dish:
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