We felt like some pasta on Sunday night but didn’t want anything too heavy. I think this Penne with Roasted Cherry Tomato, Tuscan Kale and Rapini did the trick. It’s hearty enough without giving you that tired feeling after eating it. Drizzled with some really good Extra Virgin Olive Oil it was perfect with a Slovenian Pinot Grigio.
I’m a chef and don’t follow recipes when I cook at home. I look at recipes to get an idea of what a dish is supposed to be or what I want it to be. I then do what I want. I find that it always turns out well. I wish that the average home cook had that same mentality and confidence. Look at a cook book or recipe and then go for it! With that in mind, below is the ‘recipe’ for the dish above.
16 ounces Penne Rigate (We used whole wheat which I did not like. The texture is off. Use a good brand like Barilla or DeCecco)
1 clove garlic, thinly sliced
Extra Virgin Olive Oil
1 pint cherry tomatoes, halved
1 bunch Lacinato Kale (Tuscan Kale), cleaned and roughly chopped
1 bunch Rapini (Broccoli Rabe), cleaned and roughly chopped
Grated Parmigiano-Reggiano Cheese
Bring 4 quarts water to a boil. Add a pinch of Kosher salt and then add pasta. Stir. Cook until al dente, about 10 minutes.
After the pasta has been cooking for about 2 minutes, bring about a tablespoon canola oil in a saute pan to medium heat and add the garlic. Cook for a bout 2 minutes.
Add the cherry tomatoes and toss. Cook for about 2 minutes
Add the Rapini and Kale. Stir to mix. Add a few ounces of the pasta water. Cook about 4 minutes.
Drain pasta and add to pan with kale and tomatoes and rapini. Add a few tablespoons Extra Virgin Olive Oil and toss to coat. Place in large bowl (or several small bowls), top with some cheese and serve with more olive oil for drizzling.