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.

Buon Appetito!

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