Ingredients
- 7 medium Roma tomatoes
- 1 1/2 teaspoons sugar
- 1 tablespoon salt
- 1 1/2 cups peeled garlic cloves
- 1/2 cup extra-virgin olive oil
- 5 heads fennel
- 1 pound dry gemelli pasta
- 8 garlic cloves
- peeled and slivered
- 2 cups broccoli rabe
- blanched and coarsely chopped
- 2 tablespoons dry or 4 tablespoons fresh oregano
- chopped
- 1/4 teaspoon crushed red pepper
- Shaved Parmesan cheese
Instructions
- Pre-heat oven to 200 degrees F. Slice tops of Romas off and then cut in half lengthwise.
- Mix in a bowl with sugar and salt.
- Place on a sheet pan cut-side up and bake for 2 1/2 hours.
- Turn oven off and leave tomatoes inside overnight.
- The next day turn the oven on to 200 degrees F. and slow roast the tomatoes for 5 to 7 more hours, depending on size.
- The tomatoes should be shriveled, but not at all crispy.
- Remove from oven, let cool, and then cut into julienne strips.
- Pre-heat oven to 300 degrees F. Place whole garlic cloves and 1/4 cup olive oil in an aluminum foil packet and bake for 2 1/2 hours.
- Cloves should be very soft.
- Place cloves in blender or food processor and puree to a smooth paste, scraping down sides occasionally.
- 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.
- Dice remaining fennel, put in a saucepan, just cover with water, and simmer until very soft.
- Puree in a blender.
- Allow to cool slightly and squeeze liquids out through a cheesecloth, reserving liquid.
- Discard solids.
- Cook pasta in 2 quarts rapidly boiling salted water, drain and set aside.
- Heat remaining oil in a skillet, add slivered garlic and stir until golden brown.
- Add broccoli rabe, saute to warm it, add crushed red pepper and oregano (if using dry).
- Add fennel juice and reduce by half.
- Add roasted fennel, oven-dried tomatoes, garlic puree, and oregano (if using fresh).
- Stir in pasta.
- Serve in shallow bowls and garnish with shaved Parmesan cheese.
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