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Whole Grain Pasta & Summer Vegetables Fill 1 Created with Sketch.

with Heirloom Tomato Caprese Salad

30-Minute Meal
Specialty Tomatoes
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.)

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
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. 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.

Cook the squash:
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.

Make the sauce:
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.

Cook the pasta:
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.

Make the salad:
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.

Finish the pasta & plate your dish:
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

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook the squash:
Make the sauce:
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.

Make the salad:
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!

Finish the pasta & plate your dish: