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Yellow Tomato & Saffron Pasta Fill 1 Created with Sketch.

with Parmesan Cheese

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

We’re giving the sauce for this pasta a few sophisticated twists: a pinch of saffron for complex flavor and specialty yellow tomatoes for gorgeous sunny color. Bursts of flavor from briny capers and hot red pepper flakes add even more Italian-style flare to the dish.

Get Cooking
fresh
ingredients
Yellow Tomato & Saffron Pasta with Parmesan Cheese
Title
  • 6 oz Lumaca Rigata Pasta
  • 1 14-Ounce Can Whole Peeled Yellow Tomatoes
  • 2 cloves Garlic
  • 4 oz Sweet Peppers
  • 2 Tbsps Butter
  • 1 Tbsp Capers
  • 1 pinch Saffron
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Grated Parmesan Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the peppers; cut off and discard the stems, then remove the cores. Halve the peppers lengthwise; thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Place the tomatoes in a bowl; gently break apart with your hands. 

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. 

Make the sauce:
3 Make the sauce:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the sliced peppers, chopped capers, 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 occasionally, 2 to 3 minutes, or until softened. Add the tomatoes (carefully, as the liquid may splatter) and saffron. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the cooked pasta and butter to the pan of sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

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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:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the peppers; cut off and discard the stems, then remove the cores. Halve the peppers lengthwise; thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Place the tomatoes in a bowl; gently break apart with your hands. 

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. 

Cook the pasta:
Make the sauce:
3 Make the sauce:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the sliced peppers, chopped capers, 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 occasionally, 2 to 3 minutes, or until softened. Add the tomatoes (carefully, as the liquid may splatter) and saffron. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat. 

4 Finish & serve your dish:

Add the cooked pasta and butter to the pan of sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

Finish & serve your dish: