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Ingredients
Salt for pasta water
2 pounds broccoli rabe (weight includes central stems)
½ cup extra virgin olive oil
2 garlic cloves, minced
1 pound dried or 1 ½ pounds fresh or ecchiette, or other pasta, like penne
½ cup freshly grated Parmesan cheese, more for serving
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
93 grams carbs; 13 milligrams cholesterol; 787 calories; 21 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 35 grams fat; 10 grams fiber; 903 milligrams sodium; 29 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In large pot, bring 4 quarts of salted water to a boil. Meanwhile, cut broccoli rabe flowers and leaves away from large central stems. Chop flowers, leaves and smaller stems coarsely, and discard large stems.
- Step 2
Heat 3 tablespoons of oil in large skillet over medium heat. Add chopped garlic. Once it starts to sizzle, increase the heat to high, and stir in the broccoli rabe. Stir until the greens have completely wilted, about 5 minutes.
- Step 3
Add pasta to boiling water, and cook until al dente. Drain pasta, and return it to pot. Pour cooked greens, remaining olive oil and cheese over pasta, and toss quickly. Season to taste with salt and pepper, and serve immediately. Pass extra grated Parmesan cheese at the table.
Private Notes
Comments
It is classic to season this with 2 or three anchovy fillets added to the oil and garlic to impart umami. The anchovies break up and you don't notice them in the dish, which can also be make with regular broccoli. This dish is wonderfully satisfying.
This is so close to a five star recipe! To get there, try this: Boil the pasta in salted water. Add chopped broccoli rabe to the boiling pasta for the last 2-3 minutes. Drain and toss with the hot garlic and olive oil. Add Parmesan cheese and, crucially, an equal proportion of pecorino. Chili flakes if you like a little heat.
Just saw note re: adding anchovy, will definitely do that next time. I also added sausage cooked per Sam Sifton: https://body-change.today/recipes/1020013-pasta-with-sausage-and-parm%3C/a%3E And everyone loved it. Wish I had made a double batch ;)