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Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Yield: Serves six.
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| This dish is a great meal by itself. Serve it with a softer red wine, like a California Merlot or Zinfandel. |
RECIPE INGREDIENTS
| For the Tomato Broth: |
| 1 cup chopped onions |
| 1 cup chopped tomatoes |
| 1/2 cup chopped celery |
| 1/2 cup chopped carrots |
| Vegetable trimmings (not cabbage, broccoli, or cauliflower), optional |
| 2 cups tomato juice |
| Sprigs of fresh thyme, rosemary, basil, and oregano (or a pinch each of dried) |
| 2 fresh chile peppers, halved, or 1 tsp. hot red pepper flakes |
| salt (or miso paste) and freshly ground black pepper to taste |
| For the Greens and Pasta: |
| 1 1/2 lb. broccoli rabe, trimmed and chopped coarse |
| 1 medium red onion, cut into slivers |
| 2 tsp. extra-virgin olive oil |
| 1 (19-oz.) can white cannellini beans, drained |
| 1 large tomato, seeded and chopped coarse |
| 2 tsp. minced garlic |
| 12 oz. penne pasta, cooked |
| 1/2 bunch basil (1 oz.), washed and chopped |
| 1/2 Tbs. black olive paste (optional) |
| tabasco (optional) |
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DIRECTIONS
FOR THE TOMATO BROTH: Put all the vegetables and vegetable trimmings in a large saucepan. Add the tomato juice and bring to a boil over high heat. Lower the heat and maintain a slow simmer for about 1 hour, adding the herbs and chiles during the last 20 min. of cooking. Season with salt or miso and pepper, if desired, and strain.
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FOR THE GREENS AND PASTA: If you're using a microwave oven, put the broccoli raab in a microwave-safe dish with an inch of water. Cover loosely and microwave on high for 3 min. Alternatively, bring a pot of salted water to a boil over high heat. Add the raab and cook until tender, 2 to 3 min. Either way, immediately dip the raab in ice water to "shock" it and stop the cooking. Drain and set aside.
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In a large nonstick skillet over medium heat, saute the onion in the oil until translucent. Add the raab and cook briefly. Add the beans, tomato, garlic, and penne; stir to combine well. Add salt and pepper to taste. Add the basil, olive paste, and about 3/4 cup tomato broth; toss to combine. Serve in large bowls topped with more tomato broth and Tabasco on the side.
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Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves six.
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| Carbohydrates, Total: |
70g |
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