Ingredients: |
Ingredients: 2 tablespoons unsalted butter, plus more for greasing
1 1/2 pounds plum tomatoes, halved lengthwise
3 garlic cloves crushed
2 thyme sprigs
1/2 cup torn basil leaves plus 1 basil sprig
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 pounds broccoli, cut into small florets and stems reserved for another use
One 4 ounce slice of pancetta, finely diced
1 large onion very finely chopped
1 cup pitted green olives, halved
1 pound rigatoni
2 cups fresh ricotta
3/4 cup freshly grated Parmigiano-Regiano cheese
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Directions: |
Directions:Preheat the oven to 425º and butter a 9x13 inch ceramic or glass baking sheet
On a rimmed baking sheet,toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil ad season with salt and pepper. Roast for about 20 minutes, until softened and browned in spots; let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic,
Reserving any juices
Meanwhile , on another rimmed baking sheet , toss the broccoli florets with 1 tablespoon of olive oil and season with salt and pepper. Roast for 15 minutes or until crisp tender. Leave the oven on
Meanwhile, in a large deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat; stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons of butter; keep warm.
In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet along with the reserved cooking water, broccoli, ricotta, torn basil and 1/2 cup of Parmigianao. Season with the salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of Parmigiano on top and bake for 15 minutes
until bubbling and browned on top. Let stand for 5 minutes before serving. |
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