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Quick Pasta with Broccoli Rabe, Tuna, Olives & Slow Roasted Tomatoes

January 24, 2016 by Mary 16 Comments

So once again on a weeknight this past week, we got home from work late, starving, and of course wanted to eat something super quick. I had planned on a meatless dinner and yet again, my husband protested. (Does yours, all you women out there?) I acquiesced with a small can of tuna here, which is how I came to make this Quick Pasta with Broccoli Rabe, Tuna, Olives & Slow Roasted Tomatoes dish. It was delicious!!

Additionally, we were supposed to have a dinner party this week and I was going to serve this Spicy Beef Ragout but one of the guests messed up on the date and we had to reschedule, and I had already bought everything for the dinner. So I went ahead and made the stew and froze it. (It will be better! :)) But the roasted Roma tomatoes would not wait 2 weeks and I didn’t think would freeze very well. So the day before this dinner below, I slow roasted those tomatoes anyway, not really knowing how I would use them. They are so easy to make and super delicious!! You just need the time for the two hours. Slow roasting makes them super sweet and totally yummy! You’ll really want to eat them with anything so I knew it wouldn’t be a problem.

I threw this dish together in literally 30 minutes and it was terrific!! My husband even talked about it the next morning and you know it’s really great when they’re still remembering it at breakfast.

A quick minute in the microwave revives the tomatoes and rather than chopping and mixing them in, which I considered, I thought it was much more elegant to just position them on the side, so you could decide to have a bite with or without them. Much nicer.

At any rate, this whole combination is super satisfying, quick, easy and full of flavor. Using the same pot of water to blanch the broccoli rabe (which removes the bitterness) and cook the pasta in is the real time saver. I hope you’ll try it and maybe always keep some slow roasted tomatoes on hand. I’m thinking I should do that. Serve with LOVE and enjoy!!

QUICK PASTA WITH BROCCOLI RABE, TUNA, OLIVES & SLOW ROASTED TOMATOES – serves 4

½ lb. spaghetti
1 large bunch of broccoli rabe, stalk ends trimmed, chopped in 1” pieces, washed in a water bath
1 Tbs. coarse sea salt
5 large cloves of garlic, thinly sliced
3 Tbs. olive oil, plus 1 more Tbs. for finishing
1 5 oz. can white Albacore tuna, packed in water and drained
¼ cup pitted Kalamata olives, drained and chopped
2 Tbs. fresh grated Romano cheese
8 – 9 slow roasted Roma tomatoes
1 Tbs. olive oil
Thyme leaves from 4 sprigs of thyme

TO MAKE THE ROASTED ROMA TOMATOES: DO THIS THE DAY BEFORE. Line a rimmed baking sheet with aluminum foil. Pile tomatoes on top, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 sprigs of the thyme, toss again. Spread the tomatoes in a single layer on the foil-lined baking sheet, skin side down. Roast on the top shelf in the oven at 300 degrees for 2 hours. Let cool and store in a closed container in the refrigerator.

In a large pasta pot, place the washed broccoli rabe. Fill the pot with water to be at least 2 inches above the broccoli rabe. Add in the salt and stir to combine. Place the pot on high heat.

Meanwhile, warm the 3 Tbs. olive oil in a large skillet on low heat, (large enough to hold the broccoli rabe and pasta too), add the garlic and stir. Do not let it brown.

When small bubbles appear around the edges of the pot with the broccoli rabe, remove the rabe with a slotted spoon into a colander over a bowl and let drain. Let the water in the pot come back to a full boil. When that happens, add the pasta and cook for 3 minutes less than the lower number on the package directions.

While the pasta is cooking, (be sure to stir every once in a while), put the broccoli rabe in the skillet with the garlic. Cook a bit more, and toss. Add the tuna, flaking it as you stir.

When the pasta is near the end of cooking, take a large coffee mug and scoop out some pasta water. Drain the pasta and add it to the skillet with the tuna and broccoli rabe, stirring with tongs to combine. Add about ¼ cup of pasta water and the grated Romano cheese to make a loose sauce. Stir and taste until the pasta is done. Stir in the black olives to combine and finish with a drizzle of a tablespoon more of olive oil.

Taste to your liking with more salt or more cheese and some fresh ground black pepper.

Warm the tomatoes in the microwave for a minute or two. Serve the pasta in warmed bowls, with the tomatoes on the side as pictured above.

A complete meal in a dish and so delicious!!

We just had the leftovers for lunch today – still yummy!

The fettuccine recipe

July 28, 2012 by Mary Frances 6 Comments

UPDATE: Thanks to Jenny Dechico for helping us find a new and improved name for this dish!

There was an article in the NY Times a week or two ago about the wonderful fresh bounty available now at farmer’s markets and because everything looks so good, the propensity to overbuy and then how do you store and use so many vegetables? I confess I am guilty of this, and because I am the daughter of a mother who grew up during the Great Depression, (and not to mention our own depression now), I hate to waste food.

So I made this one dish pasta meal, chock loaded with vegetables. I was going to make this a meatless meal until I discovered a little bit of spicy chorizo and some sweet sopressata that needed to be used up as well. I loved incorporating the dried sausages. First of all, when you sauté them, you release the fat from the meat so use just a tiny bit of olive oil and that sausage fat adds a lot of flavor! Also, I personally loved the chewy texture the dried meats provided – different and delicious. Now I just threw this dish together on Wednesday evening and we were ravenous so I’m sorry to say I did not measure or weigh the ingredients, but I did take pictures along the way! I hope you like this dish as much as we did.

FARMER’S MARKET PASTA WITH SAUSAGES AND PECORINO ROMANO CHEESE

– serves 4 – 6 as a main course

1 tbs. olive oil
8 cloves of garlic, minced
1 medium-sized eggplant, cut in 1/2” slices, each slice cut in 1/2” strips
Peanut oil
Fine sea salt
Coarse sea salt
1 head of broccoli rabe, ends trimmed, thoroughly washed and cut in 2” pieces
7 ripe plum tomatoes, quartered or cut in 6th’s, then cut in 1/2” pieces
4” piece of spicy chorizo quartered lengthwise, and then sliced 1/4” thick
3” piece of sweet sopressata, sliced 1/8” thick and then each slice cut into 4 strips
Pecorino Romano cheese, freshly grated to taste
1 lb. dried fettuccine
4 – 6 tbs. pasta water

Okay, so this may seem like a lot for you to do but a lot of these things can happen concurrently and it really is easy.

Preheat your oven to 450 degrees. Place your cut eggplant in a colander in a single layer and salt generously with fine sea salt. Stack additional layers of eggplant and salt on top of each layer. Let sit and drain for at least 20 minutes or longer. This takes the bitterness out.

Put about a tablespoon of peanut oil on a rimmed baking pan. Spread all over with a small paper towel. Pat dry each piece of eggplant and put on the prepared pan with space in between. Place on the lowest rack in your oven and bake for 25 minutes, until the bottoms are nicely browned.

When it is done, scrape off with a metal spatula and place on a plate.

Meanwhile, place the broccoli rabe in a large pot. Cover with cold water, and salt with coarse sea salt. Place the pot on high heat. As soon as you start to see bubbling along the edge of the pan, remove the broccoli rabe with a slotted spoon to a strainer or colander. DO NOT DRAIN THE POT, You will use this water to boil the pasta in a little bit.

Cut your tomatoes and put in a bowl. Salt with fine sea salt. Toss and let sit.

Heat 1 tbs. olive oil in a large skillet. Put the minced garlic in and sauté on very low heat for 5 minutes.

Have your sausages and grated cheese ready.

Add the sausages to the garlic and oil, raise the heat to medium and sauté for 6 minutes more. Add the broccoli rabe and toss and cook through until tender.

Reboil the broccoli rabe water, adding more if necessary. Boil the fettuccine 2 minutes less than the package instructions and then test to your liking. I like it al dente. Save some pasta water. Drain the pasta.

Put half of the fettuccine, half of the eggplant, half of the tomatoes, half of the broccoli rabe /garlic/sausage mixture, some cheese and 2 -3 tbs. pasta water together in a large bowl and toss. Finish with the remaining ingredients. Toss thoroughly to combine. Serve and top with more cheese if needed.

Salted eggplant strips draining – removes bittterness

Parboiling broccoli rabe – removes bitterness

Chopped, salted plum tomatoes

Garlic!

Sausages

Romano cheese on a wooden cutting board.

Pecorino Romano cheese – I just used the piece on the right

Broccoli rabe, sausage and garlic in a skillet.

Broccoli rabe, sausages and minced garlic sauteing

Dinner last night

July 26, 2012 by Mary Frances Leave a Comment

Coming soon, I promise!! I’ll post the recipe for this fantastic pasta dish I made last night. It was so delicious! It’s fettuccine with garlic, roasted eggplant, sauteed broccoli rabe, fresh plum tomatoes, sausages, and pecorino Romano cheese. We both had seconds. Yikes!

Father’s Day!

June 19, 2012 by Mary Frances 4 Comments

Hope all you Dads out there had a great day!! Because our youngest left on Friday for a seven week vacation in Poland and Eastern Europe, our Father’s Day came early. They surprised my husband on Thursday evening, He came home from work to a beautifully set dining room table and both boys busy in the kitchen. I made cocktails for all and we had a grand time.

Here’s what they made. They started with a salad of arugula, topped with thinly sliced radishes and carrots, followed with avocado and a white wine and olive oil vinagrette. The meal was scaloppini of veal poached in a homemade vegetable broth with tarragon, dill and parsley, (a Mark Bittman recipe), served over parboiled broccoli rabe that was then flash broiled, and finished with a tossing of olive oil and chopped garlic, with mandoline sliced potatoes, coated in clarified butter and baked, (a French Laundry recipe). I am not making this up. They did it all and it was amazing and delicious!!!

Mark Bittman's recipe of veal poached in vegetable broth on red and white plates.

Father’s Day finished plates

One dish meals

October 15, 2011 by Mary Frances Leave a Comment

I was just thinking how much I love one dish meals for weeknights. What could be simpler? You’ve got your carbohydrates, vegetables and proteins all in one. You can serve it in a lovely flat soup bowl and hopefully the recipe will only cause one or two pots to be dirtied, so clean up is a breeze as well. The Pasta with Broccoli Rabe and Chicken Sausage recipe in my last entry is a good example but there are so many. Gnocchi with Shrimp and Snowpeas, Veal Stew with Rosemary and Lemon on Polenta, Orecchiette with Shrimp and Broccoli Rabe, all listed earlier here are other great ones. Think of the many combinations you can make – use your imagination. Combine things you love and you won’t go wrong. Remember to relax, have fun, and pour love into it!

Farfalle with lamb sausage and escarole.

Dinner in 30 minutes – REALLY!

October 12, 2011 by Mary Frances 3 Comments

This is no Rachel Ray joke!

We arrive home very late on Columbus Day, having had business meetings upstate in Hudson.

I know I have broccoli rabe at home in Manhattan. I grab a pack of frozen sausage from the country house and do not put in it in a cool pack for the ride home so it will thaw. I will make pasta with broccoli rabe and sausage. However it is a mild Italian chicken sausage, BUT I have just picked a very hot serrano pepper from my garden!

Everyone is starved as we walk in the door at 8:30. I put all the other groceries away and get to work a little before nine. How can I get dinner on the table quick? I ask for help from Zach’s girlfriend, Agata, and she does a beautiful job peeling and slicing the 6 large garlic cloves. And I continue with the neatest thing being using the broccoli rabe near boiling water to bring to a rolling boil to cook the pasta. It also flavored the pasta as well. Dinner was on the table at 9:23, served with a lovely bottle of red wine for the four of us and it was a feast! I hope you enjoy this as much as we did. My husband said this was the very best version of this dish I have ever made! And, it has the magical pancetta in it to give it the big full flavor. Here goes.

Pasta with broccoli rabe and chicken sausage in a bowl.

PASTA WITH BROCCOLI RABE AND CHICKEN SAUSAGE
1/4 cup olive oil
6 large garlic cloves, pealed and sliced
1 serrano chili pepper minced, with seeds (remove seeds if you do not like things hot)
1 3/8” thick slice pf pancetta, cut into small dice
1 bunch broccoli rabe, washed and cut into 2” pieces
1 -11/4 lb. mild Italian chicken sausage, removed from casing and broken up into small chunks
1 lb linguini – No. 6
3 tbs. pasta water
2 oz. grated Pecorino Romano cheese.

Peel and slice the garlic cloves. Mince the pepper. Warm the olive oil with the garlic, hot pepper and pancetta on low heat for 10 – 12 minutes in a large skillet while you’re cleaning the broccoli rabe. Trim the ends of the broccoli rabe and cut into 2” pieces, Wash thoroughly, twice. Put in a large pot, cover with at least 2” of cold water. Salt with coarse sea salt. Put on very high heat. When bubbles start to form on the edges of the pot, lift the broccoli rabe out with a hand mesh strainer or slotted spoon and drain in a colander. This partially cooks the rabe and removes the bitterness. You are saving the water to cook your pasta in. Raise heat on garlic mixture to medium, add your sausage and sauté until all pink is gone. Taste for salt and pepper but remember, the Pecorino is salty and that gets put in at the end. Meanwhile, bring the broccolli rabe water to a rolling boil and cook your pasta. Add drained broccolli rabe to sausage mixture and toss the combination. Save some pasta water and drain the pasta when done. I find it best to combine all in layers. Put 1/3 pasta in a bowl with 1/3 sausage rabe mixture and 1/3 cheese and 1 TBS. pasta water, toss to combine and continue with thirds and toss. Serve with more cheese if you like at the table, but it really isn’t necessary.

This dish is so creamy and delicious – even for people who say they don’t like broccoli rabe! It almost tastes like it has butter in it but it doesn’t. You will love it!