Orecchiette with Broccoli Raab & Roasted Tomatoes
Try these tiny pasta shells coated in a pungent sauce for dinner tonight.
Ingredients
| 1 | (28-ounce) can whole plum tomatoes, drained |
| 10 | ounces orecchiette or other small pasta shells |
| 1 | tbsp olive oil |
| 1 | pound broccoli raab (also known as rapini), washed well, cut into 2-inch-thick pieces |
| 1 | tbsp red wine vinegar |
| 1 | tsp freshly ground back pepper to taste |
Directions
To roast the tomatoes, preheat the oven to 350°F. Place the tomatoes on a lightly oiled baking sheet. Roast for 90 minutes, turning after 45 minutes, until very soft and slightly blackened. Once cooled, chop the tomatoes and set aside.
Cook the pasta as directed on the package. Drain, reserving 1/4 cup of the liquid.
In a large nonstick skillet, heat the oil over medium heat. Add crushed garlic and cook until slightly golden (about 1-2 minutes). Add the broccoli raab to the skillet; raise heat to high. Cook, tossing constantly, until the greens are just wilted (about 4-5 minutes). Add the tomatoes, cooked pasta, reserved cooking liquid, red wine vinegar, and pepper. Toss well. Serve promptly.
