Menu Enter a recipe name, ingredient, keyword...

Baked Rigatoni with Broccoli, Green Olives and Pancetta

By

Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes.

SUGGESTED PAIRING
Pair with a juicy, medium-bodied red, such as Chianti.

Google Ads
Rate this recipe 4.4/5 (10 Votes)

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
  • Freshly ground black 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, such as Castelvetrano, halved
  • 1 pound rigatoni
  • 2 cups fresh ricotta cheese
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese

Details

Servings 6
Cooking time 80mins
Adapted from Food&Wine.com

Preparation

Step 1

Preheat the oven to 425° and butter a 9-by-13-inch ceramic or glass baking dish. On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil and 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 the 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 the Parmigiano. Season with 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.

MAKE AHEAD The baked pasta can be refrigerated overnight.

You'll also love

Review this recipe

Olive Blue Cheese Pecan Ball Bagna Cauda - Olive Oil Anchovy Dip