Rigatoni with Roasted Broccoli Rabe, Sun-Dried Tomatoes, Grape Tomatoes & Walnuts


Tonight was fun.

I have never cooked broccoli rabe before, but I have wanted to for a while, so I bought some at the market.  I started off knowing that I wanted to make a pasta dish with roasted broccoli rabe.  I also wanted to use my sun-dried tomatoes.  Of course there would be garlic.  But what else?  I  decided to add some yellow and red grape tomatoes I had picked up at the farmers market.  But I thought it also needed the flavor and crunch of toasted walnuts.  For the herb, I would use some oregano I dried from my garden.  I used some of the oil from the sun-dried tomatoes to add a deeper flavor to the sauce.  Then I would add the saltiness of parmegiano reggiano.

20131101-195320.jpg

It was fun to stand in my kitchen and decide what flavors I wanted to add together.  And to my great pleasure, and a little surprise, it came out delicious.  I mean, there was not-one-bit-of-anything-leftover delicious.

As more and more meals are this time of year, it was a mix of basics from my garden (garlic, oregano, sun-dried tomatoes), produce from the farmers market (grape tomatoes), and items from the grocery store (broccoli rabe, pasta, walnuts, olive oil, cheese, salt and pepper).

This recipe serves three; it can easily be doubled to serve six.

Rigatoni with Roasted Broccoli Rabe, Sun-Dried Tomatoes, Grape Tomatoes & Walnuts

1 lb. broccoli rabe

2 – 3 Tbsp olive oil, plus more for drizzling on broccoli rabe (can use some of the oil from the sun-dried tomatoes)

8 oz Rigatoni

1/4 cup sun-dried tomatoes, sliced into strips (from the garden)

1/4 cup walnuts, chopped

1/2 pint grape tomatoes, halved

1/2 tsp dried oregano (from the garden)

2 cloves garlic, minced (from the garden)

1/2 cup freshly grated Parmegiano reggiano

Kosher salt and freshly ground black pepper

Directions

Heat the oven to 375F.

Lay the broccoli rabe in a single layer on a baking sheet.  Drizzle with olive oil and sprinkle with  salt and pepper.

20131101-195228.jpg

Roast for 15 – 20 minutes, until wilted and starting to brown.  Set aside to cool.

20131101-195238.jpg

Heat of large pot of salted water to a boil.  Cook pasta according to package directions.

Meanwhile, chop the walnuts and toast in a dry skillet over medium-high heat for 2 – 3 minutes, set aside.

Cut the broccoli rabe in half.

20131101-195257.jpg

Heat the olive oil in a medium skillet over medium-high heat.  Add garlic and cook for 1 minutes.  Add grape tomatoes and oregano, cook 3 – 4 minutes.  Add the sun-dried tomatoes and walnuts and remove from heat.  Season with salt and pepper.

20131101-195247.jpg

Drain the pasta.  Combine the pasta, broccoli rabe and sauce in a large bowl.  Mix well.

20131101-195308.jpg

Serve with grated cheese.  Enjoy!

20131101-195320.jpg

Serves 3.

Categories: Kosher, Main Dish, Pasta, Recipe, Tomatoes, Vegetarian | Tags: , , | 2 Comments

Post navigation

2 thoughts on “Rigatoni with Roasted Broccoli Rabe, Sun-Dried Tomatoes, Grape Tomatoes & Walnuts

  1. That looks like such a delicious pasta!!

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: