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Spaghettini & Yellow Tomato Sauce Fill 1 Created with Sketch.

with Kale & Roasted Red Peppers

30-Minute Meal
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 820 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

The sunny, lightly creamy tomato sauce for this spaghettini gets plenty of classic Italian flavor from roasted red peppers, capers, oregano, and more.

Spaghettini & Yellow Tomato Sauce with Kale & Roasted Red Peppers
  • ½ lb Spaghettini
  • 1 14-Ounce Can Whole Yellow Tomatoes
  • 1 bunch Kale
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Butter
  • 1 oz Roasted Piquillo Peppers
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Heavy Cream
  • ¼ tsp Crushed Red Pepper Flakes

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!

Get This Recipe Delivered
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. Remove and discard the stems of the kale; roughly chop the leaves. 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 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the spaghettini:
Cook the kale:
3 Cook the kale:

While the spaghettini cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and capers. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the chopped kale and 1/3 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and most of the water has cooked off.

4 Make the sauce:

To the pan, add the tomatoes, chopped peppers, 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, 5 to 7 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 half the 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 thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the heavy cream (shaking the bottle just before opening). Season with salt and pepper to taste. Garnish the finished spaghettini with the cheese. Enjoy!