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Baked Rigatoni with Broccoli, Green Olives and Pancetta Recipe

kept byApesBrooks

Suggested Pairing
Pair with a juicy, medium-bodied red, such as Chianti.


2 tablespoons unsalted butter, plus more for greasing
1 1/2 pounds plum tomatoes, halved lengthwise
3 garlic cloves, crushed
2 thyme sprigs
1/2 cup torn basil leaves, plus 1 basil sprig
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 1/2 pounds broccoli, cut into small florets and stems reserved for another use
One 4-ounce slice of pancetta, finely diced
1 large onion, very finely chopped
1 cup pitted green olives, such as Castelvetrano, halved
1 pound rigatoni
2 cups fresh ricotta cheese
3/4 cup freshly grated Parmigiano-Reggiano cheese



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