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this is a recipe i got from a williams sonoma cookbook called "classic pasta at home". broccoli rabe has now become my new favorite veggie and i can't believe i lived without it for so long. if you have never tried it you are in for a treat. this recipe is simple but very satisfying.
- in an unheated large saute pan, add garlic and pepper flakes to oil and then turn the heat to medium.
- allow the garlic and flakes to color lightly but not burn.
- cook for about 1-2 minutes.
- turn off heat and set aside.
- place a large bowl of ice water nearby.
- in a large pot of salted water, brought up to the boil, add the brocccoli rabe and cook for 2-4 minutes until just tender.
- using tongs remove broccoli rabe from the boiling water into the bowl of ice water to stop it's cooking BUT leave the water boiling on high for your pasta.
- drain broccoli rabe from ice water and then gently squeeze out excess liquid and chop into 2" lengths.
- add the pasta to the boiling water that was used for the broccoli rabe.
- cook according to the package directions.
- add the broccoli rabe to the saute pan with the oil and garlic.
- return to medium heat, stir occasionally and add salt to taste.
- cook for about 3-4 minutes until broccoli rabe is hot and heated through.
- drain pasta (you don't need the water anymore).
- return pasta to the still warm cooking pot.
- add the broccoli rabe along with all the oil and garlic and flakes to the pasta in the pot.
- toss briefly-- the oil becomes your"sauce".
- it should coat everything lightly and not be excessively oily.
- serve immediately.
- if you like you can add freshly grated parmesan or pecorino cheese but i think it tastes better without.
Yum! I can't believe that, foodie that I am, this was the first time I'd had broccoli rabe. It just might be my new favorite veggie, too. I pretty much followed the recipe, although I did cut back on the olive oil considerably. It worked just fine, as I added the pasta to the pan with the oil, so it coated everything nicely.