Cooking for myself has been a daunting task while Alex has been in Aspen all summer. Not only does it seem unnecessary to cook real food for just one person, but it also means that I have to eat that dish for days in order to finish all the food. I’ve never learned to cook for just one person and the idea of cooking half a box of pasta has just never seemed to make sense.
After dinners of salads or salsa and triscuits (don’t judge!) I was tempted by all of the beautiful Summer produce in it’s amazing array of colors. When I saw these beautiful little heirloom cherry tomatoes I couldn’t resist. A real dinner was necessary. After all, one can only eat triscuit nachos so many times…
penne with broccoli rabe and heirloom tomatoes
makes 6 servings
1 pound penne pasta
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 large bunch broccoli rabe
1 pint heirloom cherry tomatoes
salt and pepper to taste
parmesan cheese, grated (optional)
Bring a large pot of salted water to boil and add your pasta. Cook for 8-10 minutes until al dente. While the pasta is cooking, heat 1 tablespoon olive oil in a saute pan over medium heat. Add the garlic about 1 minute but not until it’s browned. Coarsely chop the broccoli rabe, making sure to cut off as much of the tough stem as possible. Add the broccoli rabe to the saute pan and toss with the garlic and olive oil. Cook for 2-3 minutes until wilted. Turn the heat down to low and add the cherry tomatoes to the pan. Let them cook, covered, for about 5 minutes, until the tomatoes burst. Drain the cooked pasta and toss it immediately with the vegetables. Add salt and pepper to taste and drizzle with the remaining olive oil. Toss again. Serve hot with parmesan cheese if desired.