Gemelli Pasta With Fennel Juice, Broccoli And Oven-Dried Tomatoes
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
7 medium
Roma Tomatoes1.5 tsps
Sugar1 tbsp
Salt1.5 cups
Peeled Garlic (cloves)1 cup
Extra-Virgin Olive Oil450 g
Pasta (dry gemelli)1 tsp
Crushed Red PepperDirections:
1
Pre-heat oven to 200 degrees F
2
Slice tops of Romas off and then cut in half lengthwise
3
Mix in a bowl with sugar and salt
4
Place on a sheet pan cut-side up and bake for 2 1/2 hours
5
Turn oven off and leave tomatoes inside overnight
6
The next day turn the oven on to 200 degrees F
7
And slow roast the tomatoes for 5 to 7 more hours, depending on size
8
The tomatoes should be shriveled, but not at all crispy
9
Remove from oven, let cool, and then cut into julienne strips
10
Pre-heat oven to 300 degrees F
11
Place whole garlic cloves and 1/4 cup olive oil in an aluminum foil packet and bake for 2 1/2 hours
12
Cloves should be very soft
13
Place cloves in blender or food processor and puree to a smooth paste, scraping down sides occasionally
14
Julienne one large head of fennel, toss with 1 tablespoon oil, a pinch of salt and freshly ground pepper, and roast in oven for 2 hours
15
Dice remaining fennel, put in a saucepan, just cover with water, and simmer until very soft
16
Puree in a blender
17
Allow to cool slightly and squeeze liquids out through a cheesecloth, reserving liquid
18
Discard solids
19
Cook pasta in 2 quarts rapidly boiling salted water, drain and set aside
20
Heat remaining oil in a skillet, add slivered garlic and stir until golden brown
21
Add broccoli rabe, saute to warm it, add crushed red pepper and oregano (if using dry)
22
Add fennel juice and reduce by half
23
Add roasted fennel, oven-dried tomatoes, garlic puree, and oregano (if using fresh)
24
Serve in shallow bowls and garnish with shaved Parmesan cheese
25
Stir in pasta