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.

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.

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

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.

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.