Quick Pasta With Slow Roasted Tomatoes, Broccoli Rabe, Tuna And Olives

MAKE TOMATOES THE DAY BEFORE!! Line a rimmed baking sheet with aluminum foil. Pile tomatoes on top, add 1 tablespoon of the oil, season with salt and pepper and toss.

Add leaves from 4 sprigs of the thyme, toss again.

Spread the tomatoes in a single layer on the foil-lined baking sheet, skin side down. Roast on the top shelf in the oven at 300 degrees for 2 hours. Let cool and store in a closed container in the refrigerator.

PASTA: In a large pasta pot, place the washed broccoli rabe. Fill the pot with water to be at least 2 inches above the broccoli rabe. Add in the salt and stir to combine. Place the pot on high heat.

Meanwhile, warm the 3 Tbs. olive oil in a large skillet on low heat, (large enough to hold the broccoli rabe and pasta too), add the garlic and stir. Do not let it brown.

When small bubbles appear around the edges of the pot with the broccoli rabe, remove the rabe with a slotted spoon into a colander over a bowl and let drain.

Let the water in the pot come back to a full boil. When that happens, add the pasta and cook for 3 minutes less than the lower number on the package directions.

While the pasta is cooking, (be sure to stir every once in a while), put the broccoli rabe in the skillet with the garlic. Cook a bit more, and toss. Add the tuna, flaking it as you stir.

When the pasta is near the end of cooking, take a large coffee mug and scoop out some pasta water. Drain the pasta and add it to the skillet with the tuna and broccoli rabe, stirring with tongs to combine.

Add about 1/4 cup of pasta water and the grated Romano cheese to make a loose sauce. Stir and taste until the pasta is done.

Stir in the black olives to combine and finish with a drizzle of a tablespoon more of olive oil.

Warm the tomatoes in the microwave for a minute or two. Serve the pasta in warmed bowls, with the tomatoes on the side as pictured above.