Best 11 Broccoli Rabe With Tomatoes Recipes

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Broccoli rabe is a nutritious and delicious vegetable that can be prepared in a variety of ways. One classic recipe is to cook it with tomatoes, creating a flavorful and healthy dish. This dish is a great way to enjoy the unique flavor of broccoli rabe, and it is also a good source of vitamins, minerals, and antioxidants. Whether you are looking for a quick and easy meal or a more elaborate side dish, broccoli rabe with tomatoes is a great option that is sure to please everyone at the table.

Let's cook with our recipes!

BROCCOLI RABE WITH SUN-DRIED TOMATOES



Broccoli Rabe With Sun-Dried Tomatoes image

An Italian bitter green Rapini, in the broccoli family it a nice change from the usual greens. A Tip If the bitter flavor of this healthy green is to strong for you. Boil the rapini first, then drain and saute it. Also, make sure to remove tough ends and peel the tough lower stalks so the cooked vegetable is tender.

Provided by Rita1652

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs fresh rapini
4 sun-dried tomatoes, sliced
1/4 cup olive oil
4 -6 garlic cloves, minced
water or chicken stock, for moisture
salt and pepper
crushed red pepper flakes

Steps:

  • Clean the rapini in lots of water, removing any loose dirt & the bottom portion of the stems which appear tough. Cut into 4-inch lengths.
  • Heat the oil in a large saute pan over medium-high heat. Add the garlic and saute until slightly softened, about 1 minute. Add the rapini, just enough water or stock to add moisture to the bottom for cooking, sun-dried tomatoes, salt and pepper. Cover and simmer until desired tenderness, about 15-30 minutes adding extra water if needed.
  • Remove the lid and allow the water to evaporate.
  • Garnish with Crushed pepper flakes.

Nutrition Facts : Calories 178.9, Fat 14.7, SaturatedFat 2, Sodium 117.6, Carbohydrate 8.6, Fiber 6.4, Sugar 1.6, Protein 7.7

BROCCOLI RABE WITH ROASTED TOMATOES



Broccoli Rabe with Roasted Tomatoes image

Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

10 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
6 whole garlic cloves, peeled and crushed, plus 4 cloves peeled and thinly sliced
8 sprigs fresh thyme
10 plum tomatoes, stemmed and cut in half lengthwise
3 bunches broccoli rabe, stems trimmed up to the base of the leaves
3/4 cup chicken stock
1/4 teaspoon dried red pepper flakes

Steps:

  • Preheat oven to 400 degrees. Drizzle 6 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Add whole garlic, thyme, and tomatoes, cut sides down. Bake until tomato skins blister, about 25 minutes. Remove from oven; peel off tomato skins. Lower oven to 325 degrees. Return tomatoes to oven; bake for 30 minutes. Let cool on pan. Discard garlic and thyme.
  • Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli rabe in 2 batches to boiling water; blanch for 20 seconds. Transfer to ice water. Drain and chop roughly.
  • Heat 4 tablespoons oil in a large saute pan over medium heat. Add sliced garlic; saute until lightly golden, about 4 minutes. Add broccoli rabe and stock. Stir in red pepper flakes. Season with salt. Add tomatoes and their juices and cook over medium heat, simmering until broccoli is tender. Season again.

ROASTED BROCCOLI RABE



Roasted Broccoli Rabe image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

1 large bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces
1 pint cherry tomatoes
2 shallots, sliced
Olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F. Toss the broccoli rabe, tomatoes and shallots in enough olive oil to thoroughly coat. Sprinkle with some salt and pepper. Spread the vegetables onto 2 large baking sheets (avoid crowding the sheets). Roast until the tomatoes have burst and the broccoli rabe is browned around the edges and cooked through, about 25 minutes. Transfer to a platter or large bowl to serve.

BROCCOLI RABE WITH TOMATOES



Broccoli Rabe With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 1/4 pounds broccoli rabe
4 medium-size ripe plum tomatoes
2 tablespoons olive oil
2 teaspoons chopped garlic
Salt and freshly ground pepper to taste
1/4 teaspoon hot red pepper flakes

Steps:

  • Cut off and discard any tough stems from the rabe.
  • Core and chop the tomatoes into 1/2-inch cubes.
  • Bring enough salted water to a boil to cover the rabe when added. Add the rabe, bring to a boil and cook for 1 minute. Drain, reserving 1/4 cup of the cooking liquid.
  • Heat the oil in a large skillet, add the rabe, tomatoes, garlic, salt and pepper to taste and the pepper flakes. Add the reserved liquid. Cook over high heat for 2 minutes, shaking and stirring. Serve immediately.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 2 grams

BROCCOLI RABE WITH GARLIC



Broccoli Rabe With Garlic image

Provided by Ina Garten

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 6

2 bunches broccoli rabe
3 tablespoons good olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

FETTUCCINE WITH BROCCOLI RABE, TOMATOES AND RICOTTA



Fettuccine with Broccoli Rabe, Tomatoes and Ricotta image

Categories     Garlic     Leafy Green     Pasta     Tomato     Sauté     High Fiber     Ricotta     Bon Appétit

Yield Serves 6 as first course or 4 as main course

Number Of Ingredients 7

2 bunches broccoli rabe , cut into 1-inch pieces
12 ounces spinach fettuccine
1/2 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
4 tomatoes, peeled, seeded, diced
4 anchovy fillets, drained, chopped
6 ounces ricotta salata (dried ricotta) or feta cheese, crumbled

Steps:

  • Bring large pot of salted water to boil. Add broccoli rabe and cook until stalks are crisp-tender, about 3 minutes. Using 4- to 5-inch-diameter strainer, transfer to large bowl. Return water in pot to boil. Add pasta and boil until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
  • Meanwhile, heat 1/4 cup oil in heavy medium skillet over medium heat. Add half of garlic; sauté 1 minute. Add tomatoes; cook until very soft, stirring frequently, about 5 minutes. Season to taste with salt and pepper.
  • Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add anchovies and remaining garlic; sauté 2 minutes. Add broccoli rabe; sauté 2 minutes. Add pasta and reserved cooking liquid and toss to heat through. Season to taste with salt and pepper. Spoon pasta onto plates. Spoon tomato mixture around. Sprinkle with cheese and serve.

BROCCOLI RABE WITH GARLIC, TOMATOES, AND RED PEPPER



Broccoli Rabe With Garlic, Tomatoes, and Red Pepper image

I found the base for this recipe in cooking light in an ad. I'm a broccoli rabe fan and wanted to share this delicious and spicy side dish. Please adjust all ingredients to your family's tastes!

Provided by RedVinoGirl

Categories     Vegetable

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 5

1 lb broccoli rabe, trimmed and cut
1 tablespoon extra virgin olive oil
2 garlic cloves, sliced (I used more)
1/2 cup grape tomatoes, halved (I use more)
1/4 teaspoon crushed red pepper flakes (I use more)

Steps:

  • Bring 2 quarts of water to a boil. Place broccoli rabe in boiling water and cook for about 2 minutes.
  • Drain. Place in ice water to cool.
  • Squeeze liquid from broccoli rabe and set aside.
  • Heat oil in skillet over medium heat and add garlic. Saute' for 1 minute or until lightly browned.
  • Add broccoli rabe, tomatoes, and pepper. Cook 3 minutes or until tender.

Nutrition Facts : Calories 122.2, Fat 8, SaturatedFat 1.1, Sodium 79, Carbohydrate 9.3, Fiber 6.6, Sugar 0.8, Protein 7.7

ORECCHIETTE WITH BROCCOLI RABE AND TOMATOES



Orecchiette with Broccoli Rabe and Tomatoes image

For this pasta dish, broccoli rabe and orecchiette are cooked together in one pan. You could stop there and simply finish with a drizzle of extra-virgin oiive oil and some finely grated Pecorino Romano, but it's exceptionally good tossed with an all-star Italian sauce of anchovies, garlic, capers, and tomatoes, and topped with toasted breadcrumbs. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

7 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 cups plain fresh breadcrumbs
Kosher salt
4 anchovy fillets, rinsed and patted dry
6 cloves garlic, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed, drained, and chopped
1 pound cherry tomatoes, halved
1/4 teaspoon red-pepper flakes
1 pound fresh Step-by-Step Orecchiette or best-quality dried orecchiette
1 pound broccoli rabe, trimmed and cut into 2-inch pieces

Steps:

  • In a large saute pan, heat 3 tablespoons oil over medium. Add breadcrumbs and season with salt. Cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.
  • Add 2 tablespoons oil to pan; heat over medium. Add anchovies and stir until they dissolve into oil, about 1 minute. Add garlic and capers; cook, stirring, until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Increase heat to medium-high; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. If using fresh orecchiette, add broccoli rabe and pasta to pot, and cook until pasta is al dente, 2 to 3 minutes. If using dried orecchiette, cook according to package instructions until al dente, adding broccoli rabe 2 minutes before end of cooking time. Drain pasta and broccoli rabe, reserving 1/4 cup pasta water.
  • Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high, stirring gently, until liquid has thickened slightly, about 2 minutes. Transfer to a serving dish, top with breadcrumbs, and serve immediately.

BROCCOLI RABE WITH PASTA



Broccoli Rabe With Pasta image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound broccoli rabe
3/4 pound tubular pasta, like penne or rigatoni
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 teaspoon red pepper flakes, or to taste
1 large red sweet pepper, cored, seeded and cut into 1 1/2-inch-long strips
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
2 cups crushed tomatoes
Salt and freshly ground pepper to taste
4 tablespoons Parmesan cheese

Steps:

  • Trim and wash the broccoli rabe, and cut into bite-sized pieces. Wash in cold water, and drain.
  • In a large kettle, add enough salted water to cook the broccoli rabe. Bring to a boil, and cook until crisply tender. Do not overcook. Remove the broccoli rabe, and set aside. Reserve the cooking liquid in the kettle.
  • Bring the kettle with the cooking liquid to a boil. Add the pasta, and cook according to the package instructions. Do not overcook. Drain, reserving 1/2 cup of the cooking liquid.
  • Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic. Cook briefly, do not brown. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly. Add the crushed tomatoes, and salt and pepper to taste. Bring to a boil, and simmer for 8 minutes, stirring often.
  • Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasoning; serve immediately on hot serving plates.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 13 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 911 milligrams, Sugar 10 grams

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE



Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce image

Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.

Provided by sophie

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 13

1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
½ cup uncooked fusilli pasta
3 tablespoons olive oil
2 cloves garlic, roughly chopped
salt and ground black pepper to taste
1 sprig fresh rosemary
½ teaspoon dried Italian herb mix, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ cup white wine
1 (14.5 ounce) can diced tomatoes
2 green onions, sliced
1 clove garlic, minced
2 teaspoons grated Parmesan cheese, or to taste

Steps:

  • Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
  • Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
  • Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g

PENNE WITH BROCCOLI RABE, TOMATOES, AND PARMESAN



Penne with Broccoli Rabe, Tomatoes, and Parmesan image

Provided by Michael Shrader

Categories     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     Basil     Broccoli Rabe     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

12 ounces penne pasta
1/3 cup extra-virgin olive oil
4 garlic cloves, chopped
2 bunches broccoli rabe, chopped
8 anchovies, chopped
3/4 teaspoon dried crushed red pepper
1 pound tomatoes, diced
1 cup chopped fresh basil, divided
2 tablespoons fresh lemon juice
1 1/4 cups grated Parmesan cheese, divided

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
  • Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
  • Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

Tips:

  • Choose tender broccoli rabe: Look for broccoli rabe with vibrant green leaves and crisp stems. Avoid any bunches that are wilted or have yellowing leaves.
  • Prepare the broccoli rabe properly: Trim the tough ends of the broccoli rabe stems and cut the florets into bite-sized pieces. Wash the broccoli rabe thoroughly under cold water.
  • Use ripe tomatoes: Ripe tomatoes will add a burst of sweetness and flavor to the dish. Look for tomatoes that are deep red in color and free of blemishes.
  • Don't overcrowd the pan: When cooking the broccoli rabe, don't overcrowd the pan. This will prevent the broccoli rabe from cooking evenly and will make it more likely to steam rather than sauté.
  • Season to taste: Season the broccoli rabe with salt, pepper, and garlic powder to taste. You can also add other seasonings, such as chili flakes, red pepper flakes, or Italian seasoning, to taste.

Conclusion:

Broccoli rabe with tomatoes is a delicious and healthy side dish that can be enjoyed on its own or as part of a larger meal. It's a great way to get your daily dose of vegetables, and it's also a good source of vitamins and minerals. Plus, it's easy to make and can be ready in just a few minutes. html

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