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Orecchiette w Rapini & Roasted Tomatoes




Source of Recipe


SHAPE Magazine


List of Ingredients




1 (28-ounce) can whole plum tomatoes, drained
10 ounces orecchiette or other small pasta shells
1 tablespoon olive oil
1 pound broccoli raab (also known as rapini), washed well, cut into 2-inch pieces
1 tablespoon red wine vinegar
1 teaspoon freshly ground black pepper


Recipe



To roast tomatoes, preheat oven to 350F. Place tomatoes on lightly oiled baking sheet. Roast 90 minutes, turning after 45 minutes, until very soft and slightly blackened. Once cooled, chop tomatoes and set aside.

Cook pasta as directed on the package. Drain, reserving 1/4 cup of liquid.

In a large nonstick skillet, heat oil over medium heat. Add crushed garlic and cook until slightly golden, 1-2 minutes. Add broccoli raab to skillet; raise heat to high. Cook, tossing constantly, until greens are just wilted, 4-5 minutes. Add tomatoes, cooked pasta, reserved cooking liquid, red wine vinegar and pepper. Toss well. Serve promptly.