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