Pasta with garlicky broccoli rabe

21 Oct

I mentioned we moved right? So the 2nd night in the house I decided to try out the kitchen.. I had enough stuff unpacked there to make the meal. And I had veggies from the fresh box to use up! I’d never had broccoli rabe before but was willing to give it a try! This came out really good. I would use half the oil next time though. And the kitchen worked fine!

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pasta with garlicky broccoli rabe
adapted from smitten kitchen

1 pound pasta
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)

To serve: Grated Parmesan or Romano cheese

Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.

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