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.
Spicy Penne Pasta
with Zucchini & Capers
20 MIN
2
Servings
From the Test Kitchen
The easy tomato-based sauce for this quick pasta gets a kick of heat from an unexpected ingredient: sambal oelek, an Indonesian chile paste. The spicy, savory flavors find subtle contrast from additions of sweet raisins and creamy mascarpone cheese.
Get Cooking-
NutritionPER SERVING
-
Calories660 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
Title
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. Quarter the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Peel and roughly chop the garlic.
2
Cook the pasta:
Add the pasta to the pot of boiling water; cook, stirring occasionally, 9 to 12 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
Cook the zucchini:
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Transfer to a plate. Wipe out the pan.
4
Make the sauce:
While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, capers, raisins, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and fragrant. Turn off the heat. Add 1/4 cup of water (carefully, as the liquid may splatter); stir to combine.
5
Finish & serve your dish:
To the pot of cooked pasta, add the cooked zucchini, sauce, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Peel and roughly chop the garlic.
2
Cook the pasta:
Add the pasta to the pot of boiling water; cook, stirring occasionally, 9 to 12 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
Cook the zucchini:
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Transfer to a plate. Wipe out the pan.
4
Make the sauce:
While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, capers, raisins, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and fragrant. Turn off the heat. Add 1/4 cup of water (carefully, as the liquid may splatter); stir to combine.
5
Finish & serve your dish:
To the pot of cooked pasta, add the cooked zucchini, sauce, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. 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