Garlicky Greens With Penne Pasta & Spicy Tomato Broth
"This dish is a great meal by itself. Serve it with a softer red wine, like a California Merlot or Zinfandel...."
INGREDIENTS
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For the Tomato Broth:
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1 cup chopped onions
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1 cup chopped tomatoes
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1/2 cup chopped celery
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1/2 cup chopped carrots
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Vegetable trimmings (not cabbage, broccoli, or cauliflower), optional
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2 cups tomato juice
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Sprigs of fresh thyme, rosemary, basil, and oregano (or a pinch each of dried)
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2 fresh chile peppers, halved, or 1 tsp. hot red pepper flakes
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salt (or miso paste) and freshly ground black pepper to taste
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For the Greens and Pasta:
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1 1/2 lb. broccoli rabe, trimmed and chopped coarse
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1 medium red onion, cut into slivers
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2 tsp. extra-virgin olive oil
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1 (19-oz.) can white cannellini beans, drained
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1 large tomato, seeded and chopped coarse
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2 tsp. minced garlic
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12 oz. penne pasta, cooked
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1/2 bunch basil (1 oz.), washed and chopped
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1/2 Tbs. black olive paste (optional)
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tabasco (optional)
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