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Spicy Penne Pasta
with Zucchini & Capers
20 minWellness at Blue Apron
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2 Servings
- Est. 660 Cals/serving
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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.
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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!
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