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Tomato, Olive, & Caper Pasta

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Tomato, Olive, & Caper Pasta Tomato, Olive, & Caper Pasta with Garlic Bread TIME: 30-40 minutes SERVINGS: 2 This creamy lumaca rigata pasta gets pops of briny flavor from Castelvetrano olives and capers—and pairs perfectly with crunchy garlic bread. MATCH YOUR BLUE APRON WINE Zesty & Tropical Serve a bottle with this symbol for a great pairing. Ingredients KNICK KNACKS: 6 oz 1 14-oz can 2 cloves 1/4 cup 1 oz 1/4 cup LUMACA RIGATA WHOLE PEELED GARLIC HEAVY CREAM CASTELVETRANO GRATED PASTA TOMATOES OLIVES PARMESAN CHEESE 1 1 bunch 2 Tbsps 1 Tbsp 1 Tbsp SMALL BAGUETTE KALE BUTTER CAPERS ITALIAN SEASONING* * Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram Download our iOS or Android app to watch how-to videos, manage your account, and track your deliveries. 1 1 Prepare the ingredients: F Preheat the oven to 450°F. F Heat a large pot of salted water to boiling on high. F Wash and dry the fresh produce. F Halve the baguette. F Peel and finely chop the garlic. F Remove and discard the stems of the kale; roughly chop the leaves. F Place the tomatoes in a bowl; gently break apart with your hands. F Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. 2 Cook the pasta: F Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or 2 3 until al dente (still slightly firm to the bite). Turn off the heat. F Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. 3 Make the garlic bread: F While the pasta cooks, line a sheet pan with aluminum foil. Place the halved baguette on the foil, cut side up. F To make the garlic butter, in a medium pan (nonstick, if you have one), combine 1 tablespoon of olive oil, half the butter, and the chopped garlic. Cook on medium, stirring frequently, 30 seconds to 1 minute, or until the butter is melted. Turn off the heat. F Evenly top the baguette with the garlic butter, half the Italian seasoning, and half the cheese. F Toast in the oven 6 to 8 minutes, or until the baguette is golden brown 4 and crispy. Remove from the oven. Loosely cover with aluminum foil to keep warm. 4 Make the sauce: F While the baguette toasts, wipe out the pan used to make the garlic butter. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. F Add 1/4 cup of water (carefully, as the water may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale is wilted and most of the water has cooked off. F Add the tomatoes, chopped olives, capers, and remaining Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until thickened and saucy. Turn off the heat and season 5 with salt and pepper to taste. 5 Finish the pasta & serve your dish: F To the pot of cooked pasta, add the sauce, heavy cream (shaking the bottle before opening), remaining butter, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium- high, stirring vigorously, 1 to 2 minutes, or until the pasta is 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. F Serve the finished pasta with the garlic bread on the side. Garnish the pasta with the remaining cheese. Enjoy! Share your photos #blueapron.
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