Cavatappi & Yellow Tomato Sauce with Poblano Pepper & Zucchini

Cavatappi & Yellow Tomato Sauce with Poblano Pepper & Zucchini

Perfect for a summer night!

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 3 oz cheese
  • 6 oz pasta
  • 1 can tomato
  • 3 tsp capers
  • 0.3 tsp red pepper flakes
  • 1 onion
  • 1 poblano pepper
  • 2 clove garlic
  • 1.3 tbsp oil
  • salt
  • black pepper
  • 1 zucchini
  • Step 1

    Step 1

    Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan.

  • 0.25 cup cheese
  • Step 2

    Turn off the heat. Stir in the mascarpone until combined.

  • 2 tbsp cheese
  • Step 3

    Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated.

    Step 4

    To the pot of cooked pasta, add the browned zucchini, sauce, and half the reserved pasta cooking water.

    Step 5

    Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Step 6

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes

  • 6 oz pasta
  • Step 7

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

    Step 8

    Turn off the heat. Taste, then season with salt and pepper if desired.

    Step 9

    Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook.

    Step 10

    Place the tomatoes in a bowl; gently break apart with your hands.

  • 1 can tomato
  • Step 11

    Cook, stirring frequently, 30 seconds to 1 minute, or until combined.

    Step 12

    Add the capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

  • 1 tbsp capers
  • 0.25 tsp red pepper flakes
  • Step 13

    Add the sliced onion and sliced pepper; season with salt and pepper. Cook.

  • 1 onion
  • 1 poblano pepper
  • Step 14

    Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

  • 2 clove garlic
  • Step 15

    In the same pan, heat olive oil on medium-high until hot.

  • 2 tsp oil
  • Step 16

    Transfer to a plate. Wipe out the pan.

    Step 17

    Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned.

  • salt
  • black pepper
  • Step 18

    Add the sliced zucchini in an even layer. Cook, without stirring.

  • 1 zucchini
  • Step 19

    In a medium pan (nonstick, if you have one), heat olive oil on medium-high until hot.

  • 2 tsp oil
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