Melanie Awe via Crowdrise
May 09, 2012
Broccoli Rabe & Pasta
My wonderful "Uncle" Vincenzo who showed me how he does his Broccoli Rabe says that no self-respecting Italian will eat broccoli rabe any time of year but winter, when it is most in season - I love this dish so much, I make it whenever the broccoli looks good enough to me.
1 Large bunch Broccoli Rabe, trimmed of the heaviest part of the stalk, and chopped very coarsely
3 - 5 cloves Garlic, crushed
1 pound whole grain pasta - any short pasta you prefer, such as penne or bow-tie.
1/3 Cup Olive Oil
You favorite coarse salt - Sea Salt, Kosher, whatever
Crushed Red Pepper flakes
Good quality freshly grated Parmesan or Romano
Prepare the pasta per directions on the box.
Heat the Olive Oil in a Large stock pot on very low heat.
Add crushed Garlic and saute gently.
Add Broccoli Rabe and toss well. Continue cooking until boccoli is tender and a brilliant green - about five minutes.
Season to taste with salt and pepper flakes.
Drain pasta but don't rinse. Add pasta to the broccoli and toss well.
Finish with just a bit of grated cheese.
ALSO! great if you throw in some simply cooked shrimp or chicken.