Penne With Broccoli Rabe

• 1 pound penne
• 2 bunches broccoli rape
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons capers, drained
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon extra-virgin olive oil
• Freshly grated Parmesan cheese

1. Cook penne in abundant boiling, salted water.
2. While it is cooking, prepare broccoli rape.
3. Cut off thick stems from the broccoli rape and discard them.
4. Cut remaining stalks and leaves into one-inch pieces.
5. Heat oil in large skillet and saute the garlic until golden.
6. Add broccoli rape with capers and saute until leaves are wilted and stalks are tender (about five minutes).
7. Season to taste with salt and pepper.
8. When the penne is al dente, drain and place in a heated serving bowl.
9. Add broccoli rape and extra-virgin olive oil.
10. Toss and serve, passing the Parmesan cheese separately.

penne, broccoli rape, olive oil, garlic, capers, salt, extravirgin olive oil, parmesan cheese

Taken from cooking.nytimes.com/recipes/9064 (may not work)