Lunch: Baked Rigatoni with Broccoli, Green Olives, and Pancetta

Recipe by Hugh Acheson Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes.

This recipe includes fertility superfoods such as:

Broccoli, Basil

Health and fertility benefits of Baked Rigatoni with Broccoli, Green Olives, and Pancetta

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tbsp. unsalted butter
1 1/2 lb. plum tomatoes
3 clove garlic
2 sprig thyme
1/2 c. torn basil leaves
1 sprig basil
3 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 1/2 lb. broccoli
1 slice pancetta
1 large onion
1 c. green olives
1 lb. rigatoni
2 c. fresh ricotta cheese
3/4 c. Parmigiano-Reggiano cheese

Instructions

Preheat the oven to 425 degrees F and butter a 9- by 13-inch ceramic or glass baking dish. On a rimmed baking sheet, toss the tomatoes, garlic, thyme, and basil sprig with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and browned in spots; let cool. Discard the thyme and basil sprig and coarsely chop the tomatoes and garlic, reserving any juices.
Meanwhile, on another rimmed baking sheet, toss the broccoli florets with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes, or until crisp-tender. Leave the oven on.
Meanwhile, in a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes, garlic, and butter; keep warm.
In a pot of salted boiling water, cook the rigatoni until al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet along with the reserved cooking water, broccoli, ricotta, torn basil, and 1/2 cup of the Parmigiano. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of Parmigiano on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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