Broccoli Rabe With Pasta
- 1 pound broccoli rabe
- 3/4 pound tubular pasta, like penne or rigatoni
- 4 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 1/2 teaspoon red pepper flakes, or to taste
- 1 large red sweet pepper, cored, seeded and cut into 1 1/2-inch-long strips
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
- 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
- 2 cups crushed tomatoes
- Salt and freshly ground pepper to taste
- 4 tablespoons Parmesan cheese
- Trim and wash the broccoli rabe, and cut into bite-sized pieces.
- Wash in cold water, and drain.
- In a large kettle, add enough salted water to cook the broccoli rabe.
- Bring to a boil, and cook until crisply tender.
- Do not overcook.
- Remove the broccoli rabe, and set aside.
- Reserve the cooking liquid in the kettle.
- Bring the kettle with the cooking liquid to a boil.
- Add the pasta, and cook according to the package instructions.
- Do not overcook.
- Drain, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic.
- Cook briefly, do not brown.
- Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly.
- Add the crushed tomatoes, and salt and pepper to taste.
- Bring to a boil, and simmer for 8 minutes, stirring often.
- Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese.
- Cook, stirring and tossing, for 1 minute.
- Check seasoning; serve immediately on hot serving plates.
broccoli rabe, tubular pasta, olive oil, garlic, red pepper, red sweet pepper, rosemary, fresh oregano, tomatoes, salt, parmesan cheese
Taken from cooking.nytimes.com/recipes/11186 (may not work)