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Spaghettini & Yellow Tomato Sauce Fill 1 Created with Sketch.

with Roasted Red Peppers

30-Minute Meal
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this quick-cooking recipe, we’re coating spaghettini with a sweet, sunny tomato sauce. It gets plenty of classic Italian flavor from roasted red peppers, capers, and oregano—complete with a dusting of parmesan just before serving.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch- thick pieces. Roughly chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands.

Cook the spaghettini:
2 Cook the spaghettini:

Add the spaghettini to the pot of boiling water and cook 5 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ¼ cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the zucchini:
3 Cook the zucchini:

While the spaghettini cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned and fragrant.

Make the sauce:
4 Make the sauce:

To the pan, add the chopped peppers, tomatoes, oregano, 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, 4 to 6 minutes, or until slightly thickened. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

Add the sauce, butter, and reserved pasta cooking water to the pot of cooked spaghettini. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghettini is coated. Turn off the heat and stir in the heavy cream (shaking the bottle before opening). Season with salt and pepper to taste. Garnish the finished spaghettini with the cheese. 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!

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch- thick pieces. Roughly chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands.

2 Cook the spaghettini:

Add the spaghettini to the pot of boiling water and cook 5 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ¼ cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the spaghettini:
Cook the zucchini:
3 Cook the zucchini:

While the spaghettini cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned and fragrant.

4 Make the sauce:

To the pan, add the chopped peppers, tomatoes, oregano, 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, 4 to 6 minutes, or until slightly thickened. Turn off the heat.

Make the sauce:
Finish & serve your dish:
5 Finish & serve your dish:

Add the sauce, butter, and reserved pasta cooking water to the pot of cooked spaghettini. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghettini is coated. Turn off the heat and stir in the heavy cream (shaking the bottle before opening). Season with salt and pepper to taste. Garnish the finished spaghettini with the cheese. Enjoy!