Broccoli Rob (Rapini) and Pasta for Four.

• 1 12 lbs penne or 1 12 lbs rotini pasta
• 2 bunches broccoli, rob (rapini)
• 6 garlic cloves, minced
• 14 cup olive oil
• salt
• anchovy paste
• romano cheese

1. Cook and drain pasta according to directions, reserving 1 cup cooking water.
2. Cut bottom stems off rapini (about 3 inches) and chop into approx 1-1/2" pieces.
3. Heat olive oil in a large pan to medium-low heat and fry until aromatic.
4. Add rapini and saute until tender.
5. Optional: Add a small, and she stresses *small* like a drop of anchovie paste to cut the bitterness of the broccoli rob.
6. Toss pasta into pan with 1/2 cup of cooking water and toss until cooking water is absorbed.
7. Salt to taste and sprinkle with romano cheese.

penne, bunches broccoli, garlic, olive oil, salt, anchovy, romano cheese

Taken from www.food.com/recipe/broccoli-rob-rapini-and-pasta-for-four-458214 (may not work)