Broccoli Rob (Rapini) and Pasta for Four.

Nicest of the damned's Note:

Recipe submitted by Cyndi Lauper in the book A Musical Feast. The rambling (yet charming) narrative implies that this is a family recipe that was handed down. I recently received rapini seeds as a gift and thanks to this tasty recipe I will definitely grow it again.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 1/2 lbs penne or 1 1/2 lbs rotini pasta
• 2 bunches broccoli, rob (rapini)
• 6 garlic cloves, minced
• 1/4 cup olive oil
• salt

optional

• anchovy paste
• romano cheese

Directions:

1. Cook and drain pasta according to directions, reserving 1 cup cooking water.
2. Cut bottom stems off rapini (about 3 inches) and chop into approx 1-1/2" pieces.
3. Heat olive oil in a large pan to medium-low heat and fry until aromatic.
4. Add rapini and saute until tender.
5. Optional: Add a small, and she stresses *small* like a drop of anchovie paste to cut the bitterness of the broccoli rob.
6. Toss pasta into pan with 1/2 cup of cooking water and toss until cooking water is absorbed.
7. Salt to taste and sprinkle with romano cheese.