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
- 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.
- 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.
- 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.
salt, broccoli rabe, extra virgin olive oil, garlic, ecchiette, parmesan cheese, salt
Taken from cooking.nytimes.com/recipes/8773 (may not work)