Baked Pasta with Broccoli Rabe and Cherry Tomatoes
Preheat the convection oven to 220°C (approximately 425°F).
Cook the pasta in boiling salted water until very al dente. Rinse and drain. Peel the garlic peel and cut into slices. Rinse the tomatoes. Rinse the broccoletto, and chop the leaves. Cut the stalks into thin strips. Sauté the broccoletto with garlic in hot oil for 2-3 minutes and deglaze with the white wine. Stir in the olives, capers, tomatoes and pasta and season with salt and pepper.
Set the pasta and vegetables on four parchment paper squares. Squeeze and twist the two ends and secure with kitchen twine, forming a packet. Bake on a rack in the oven for 10-15 minutes. Arrange on plates and serve immediately.