Pasta with Slow Roasted Tomatoes, Broccoli Rabe and Garlic Breadcrumbs

Can we just stop for a minute and digest the fact that it’s August?  I would be thoroughly bummed about my summer disappearing before my eyes if it weren’t for the fact that I have a pretty busy and exciting month coming up.  I have a new baby niece to spoil, a few vacations planned (which makes me feel like this), and some pretty awesome changes coming up to the look and feel of LDP.  My sister, Joanna, is building out her graphic design business and has offered to lend her talent to me in revamping my blog and branding my private chef business.  So, yeah, there’s a lot to smile about.

In other news, I have an absolutely massive forest of tomatoes growing in my garden.  I patiently wait all year for ripe, peak season tomatoes and now that they’re here (with no signs of slowing down), I’m freaking out a little bit about how I can incorporate tomatoes into every meal, beverage, and snack I’m going to consume for the next few weeks.  My saving grace?  A method for slow roasting tomatoes from My Father’s Daughter, Gwyneth Paltrow’s legitimately wonderful cookbook.  The tomatoes come out ridiculously sweet and bursting with flavor.

for cheese, and imported bucatini pasta?  Don’t mind if I do.

Pasta with Slow Roasted Tomatoes, Broccoli Rabe and Garlic Breadcrumbs

Serves 4-6

• 3 cups of cherry tomatoes, washed and halved
• 1 pound of broccoli rabe, washed and tough stems removed
• 6 cloves of garlic, minced
• 1 pound bucatini pasta, or other similarly shaped pasta (such as spaghetti)
• 1/2 cup of extra virgin olive oil, plus more for brushing tomatoes
• 1/2 cup breadcrumbs
• 1/2 cup freshly grated parmesan cheese
• large pinch crushed red pepper flakes
• salt and black pepper, to taste

Preheat oven to 275 degrees.

Place tomatoes seed-side up on a parchment lined baking sheet.  Lightly brush with olive oil and sprinkle with salt.  Place in oven and roast for approximately 1 hour 20 minutes.  Once wrinkly and puckered, remove from oven and set aside.

In the meanwhile, set a large pot of salted water to boil.  Blanch the broccoli rabe in the boiling water for approximately 1 minute.  Remove with slotted spoon, drain well, and chop into approximately 1” pieces.  Set aside.

Add the pasta to the same pot of boiling water in which the broccoli rabe was cooked.  Cook according to package directions.  When the pasta is done, reserve 1 cup of cooking water before draining.

In the meanwhile, heat 1/4 cup of the extra virgin olive oil in a large saucepan over medium-low heat.  Add the minced garlic and cook until fragrant, about 1-2 minutes.  Add the breadcrumbs and stir to combine and cook until toasted and lightly golden brown, about 5 minutes.  Remove the garlic breadcrumb mixture from the pan and set aside in a small bowl.

In the same pan, add the other 1/4 cup of olive oil over medium-low heat.  Add the broccoli rabe, tomatoes, crushed red pepper, salt and black pepper, stirring until heated through.  Add the breadcrumb garlic mixture and stir to combine.

Add pasta and parmesan cheese to skillet and toss until thoroughly combined.  Moisten gradually with reserved pasta water, if necessary.  Adjust seasonings to taste.  Serve hot with crusty bread on a Friday night!

Enjoy your weekend!