Broccoli Rabe with Pasta

entree
  • 1 bunch broccoli rabe
  • 3 cloves garlic
  • 1/4 tsp. red pepper flakes
  • 1/2 lb. pasta (ziti or penne)
  • 1/4 lb. Parmesan, grated
  1. Fill a big pot with water and heat over high heat to boil.
  2. Meanwhile, in a separate pan - a big frying pan, or a dutch oven - gently heat the olive oil, garlic, and red pepper over a very low flame. Do not let the garlic brown (it will be too bitter for this recipe if you do). After 5 minutes or so you can turn the heat off.
  3. Rinse the broccoli rabe under cold water. Chop the rabe into roughly 3" sections, starting at the top, and discard the lower stem parts that don't include leaves or florets (usually the bottom quarter of the length).
  4. When the pasta water boils, salt it, cover, bring back to a boil. Add the broccoli and set a timer for 3 minutes.
  5. When the timer goes off, quickly drain the broccoli and run it under cold water. This reduces the bitterness and stops it from getting mushy.
  6. Stir as much of the broccoli as you expect to eat today into the olive oil. Don't heat it now - wait until the pasta is almost done.
  7. When the pasta's done, reserve 1/4 cup of the cooking liquid, then drain the pasta and stir it into the broccoli/olive oil. Cook a few minutes, stirring, adding a little bit of the pasta water.
  8. Spoon into a serving dish, and sprinkle with Parmesan.
  9. Serve with extra Parmesan at the table.

Servings: 4

Source: tradition