Broccoli Rabe Pasta

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  • 1 1/2- 2lb broccoli rabe or rapini
  • 1/3 C. olive oil
  • 3 garlic cloves sliced thin
  • 1 lb orecchiette pasta
  • 1/2 C. parmesan or romano cheese grated
  • 1/2 tsp red pepper flakes
  • Salt and pepper



Start your water for the pasta.

Wash the broccoli rabe and trim off tough stems. You want the leaves left in big pieces. Large leaves can be torn into 3 or 4 inch pieces.

Drop the rabe into a large pot of cold water. There should be enough water to cover the rabe when you push it down. Turn up the heat and bring the pot to a simmer. When it starts to simmer (bubbles appear), remove from heat, save a couple cups of the cooking water, drain the rest and chill the rabe in a bowl of ice water.

Drain, pat dry and set aside. This retains the color.

Drop your pasta in the boiling pasta pot. While this cooks (directions for time on box), heat oil over medium high heat in a large sauté pan along with slices of garlic and red pepper flakes.

When garlic starts to show a golden color, add rabe to pan and saute for about a minute.

Add 1 cup of the rabe water and cook until sauce just starts to bubble.

Add drained pasta and gently toss with a little salt and pepper. Fold in 1/4 c. of cheese. If it appears too dry, add a little more reserved broccoli rabe water.

Serve with remaining cheese.




*If your sauté or fry pan is too small to hold everything, add the pasta back to the drained pasta pot and add the sauce (broccoli rabe and the cup of water) over the top of the pasta. Gently toss, check for dryness, adjust with broccoli water if necessary and serve.