Orecchiette With Broccoli Rabe

• Salt for pasta water
• 2 pounds broccoli rabe (weight includes central stems)
• 1/2 cup extra virgin olive oil
• 2 garlic cloves, minced
• 1 pound dried or 1 1/2 pounds fresh or ecchiette, or other pasta, like penne
• 1/2 cup freshly grated Parmesan cheese, more for serving
• Salt and freshly ground black pepper to taste

1. In large pot, bring 4 quarts of salted water to a boil.
2. Meanwhile, cut broccoli rabe flowers and leaves away from large central stems.
3. Chop flowers, leaves and smaller stems coarsely, and discard large stems.
4. Heat 3 tablespoons of oil in large skillet over medium heat.
5. Add chopped garlic.
6. Once it starts to sizzle, increase the heat to high, and stir in the broccoli rabe.
7. Stir until the greens have completely wilted, about 5 minutes.
8. Add pasta to boiling water, and cook until al dente.
9. Drain pasta, and return it to pot.
10. Pour cooked greens, remaining olive oil and cheese over pasta, and toss quickly.
11. Season to taste with salt and pepper, and serve immediately.
12. Pass extra grated Parmesan cheese at the table.

salt, broccoli rabe, extra virgin olive oil, garlic, ecchiette, parmesan cheese, salt

Taken from cooking.nytimes.com/recipes/8773 (may not work)