This is a really tasty pasta dish that is relatively easy to make. You can easily adapt it to certain diet restrictions if needed. This recipe comes compliments of our in-house Chef Lola. This recipe can be altered to be gluten-free, by substituting it with gluten-free pasta & bread crumbs. If you are a vegetarian, just remove the bacon.
Approximately 4 Portions
1 Lb. Cavatelli (or pasta of your choice) (Preferred: Penne, Rigatoni, Orrechiette & Farfalle).
*Substitute Gluten Free Pasta for (Gluten Free)
Chick Pea or Lentil Pasta (Healthier Option & Added Protein)
1 Bunch Fresh Broccoli Rabe (Rapini) (Chopped)
3 Plum tomatoes (Diced)
2 Slices of Bacon (Diced) (Optional)
5 Cloves Fresh Garlic
1/2 Cup Olive Oil
1/2 Tsp. Onion Powder
1 Tbsp. Chopped Italian Parsley
Salt to taste
1 Pinch of Red Pepper Flakes (Optional)
Grated Italian Cheese (Optional) Season to taste. (Parmigiano Reggiano, Locatelli or Pecorino Romano)
Toasted Bread Crumbs: Optional
1 Cup of Plain Bread Crumbs
1/4 Cup of Olive Oil
1 Clove of Garlic
Salt to taste
In a small pan add olive oil, and brown one clove of garlic. Add bread crumbs and salt, stir on medium heat until bread crumbs are browned.
Plum Tomato Base: Add olive oil, to pan on high heat. Saute 3-5 cloves of garlic until browned. Dice 3 tomatoes and bacon, toss in pan with chopped parsley, red pepper flakes, salt & onion powder. Cook on medium heat until translucent approximately 20 minutes.
Boil water in a separate large pasta pot. At the boiling point add pasta per package directions. If you prefer your pasta al dente, like we do...shorten the boiling time. At the remaining 8 minute pasta boiling point, add chopped broccoli rabe to boiling water. Cook 8 minutes.
Add two ladles of the boiling water to the prepared tomato base. Drain pasta and broccoli rabe.
Add drained pasta and broccoli rabe into the prepared tomato base. Simmer approximately 3 minutes.
Plate pasta in serving dish, top with grated cheese & toasted bread crumbs.