Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
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.
Whole Grain Pasta & Summer Vegetables
with Heirloom Tomato Caprese Salad
30 MIN
2 Servings
From the Test Kitchen
This dish highlights some of our favorite seasonal produce, including tender squash—cooked with spicy jalapeño pepper into a flavorful sauce for hearty whole grain pasta. On the side, we’re featuring another summer gem: juicy heirloom tomato, which shines in a classic Italian caprese salad with layers of fresh mozzarella and basil. (Chefs, your heirloom tomato may be red, yellow, or green.)
Get Cooking-
NutritionPER SERVING
-
Calories770 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
-
6 oz Whole Grain Pipe Rigate Pasta
- 4 oz Fresh Mozzarella Cheese
- 2 cloves Garlic
- 1 Heirloom Tomato
-
1 Jalapeño Pepper
- 1 Summer Squash
- 1 bunch Basil
- 2 oz Black Cerignola Olives
- 2 Tbsps Butter
- 2 Tbsps Grated Parmesan Cheese
- 2 Tbsps Tomato Paste
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the squash. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and roughly chop the garlic. Core the tomato; halve crosswise, then cut lengthwise into ½-inch-thick pieces. Thinly slice the mozzarella cheese. Cut off and discard the stem end of the pepper. Halve the pepper lengthwise, then thinly slice crosswise. (For a milder dish, remove and discard the ribs and seeds of the pepper.) Thoroughly wash your hands immediately after handling the pepper.
2
Cook the squash:
In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the squash and cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the olives, garlic, and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant.
3
Make the sauce:
Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add ½ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened and saucy. Turn off the heat; season with salt and pepper to taste.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly.
5
Make the salad:
While the pasta cooks, pick the basil leaves off the stems; discard the stems. On a serving dish, arrange the tomato and mozzarella cheese in alternating layers. Top with a drizzle of olive oil and half the basil (tearing the leaves just before adding). Season with salt and pepper to taste.
6
Finish the pasta & plate your dish:
To the pan of cooked squash and sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce 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. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese and remaining basil (tearing the leaves just before adding). Serve with the salad on the side. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the squash. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and roughly chop the garlic. Core the tomato; halve crosswise, then cut lengthwise into ½-inch-thick pieces. Thinly slice the mozzarella cheese. Cut off and discard the stem end of the pepper. Halve the pepper lengthwise, then thinly slice crosswise. (For a milder dish, remove and discard the ribs and seeds of the pepper.) Thoroughly wash your hands immediately after handling the pepper.
2
Cook the squash:
In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the squash and cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the olives, garlic, and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant.
3
Make the sauce:
Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add ½ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened and saucy. Turn off the heat; season with salt and pepper to taste.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly.
5
Make the salad:
While the pasta cooks, pick the basil leaves off the stems; discard the stems. On a serving dish, arrange the tomato and mozzarella cheese in alternating layers. Top with a drizzle of olive oil and half the basil (tearing the leaves just before adding). Season with salt and pepper to taste.
6
Finish the pasta & plate your dish:
To the pan of cooked squash and sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce 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. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese and remaining basil (tearing the leaves just before adding). Serve with the salad on the side. Enjoy!
Tips from Home Chefs