Garlicky Broccoli Rabe Pasta
Broccoli Rabe Pasta
Short pasta tossed with tender broccoli rabe, warm garlic-chile olive oil, and a salty shower of Romano or Parmesan cheese.
Garlicky broccoli rabe pasta is the kind of dinner that works because every part has a clear job. The pasta makes it filling, the broccoli rabe adds a pleasant bitter edge, and the olive oil carries enough garlic and chile to season the whole bowl without a separate sauce.
Cooking the greens in the pasta water keeps the process quick and softens their bite just enough. Add the broccoli rabe near the end of the pasta cooking time so the stems turn tender, the leaves wilt, and everything finishes together in one pot.
The garlic oil should be warm and fragrant rather than harsh. Keep the heat moderate, stir often, and stop when the garlic is pale gold; it will taste round and savory instead of scorched.
Romano gives the sharpest finish, while Parmesan makes the dish a little nuttier and softer. Serve it immediately, with extra cheese and red pepper flakes at the table for anyone who wants a stronger bowl.
Nutrition (per serving)
Directions
-
1
Bring a large pot of well-salted water to a boil and set a large serving bowl near the stove.
-
2
Add the pasta and cook until it is about 5 minutes shy of al dente according to the package timing.
-
3
Stir the broccoli rabe into the pot with the pasta, pressing it under the water as it wilts, and continue cooking until the pasta is al dente and the broccoli rabe stems are tender.
-
4
Scoop out 1 cup of pasta water, then drain the pasta and broccoli rabe together and transfer them to the serving bowl.
-
5
Return the empty pot to medium-low heat and add the olive oil, garlic, red pepper flakes, and kosher salt.
-
6
Cook, stirring often, for 3 to 4 minutes until the garlic is fragrant and lightly golden but not brown.
-
7
Pour the garlic oil over the pasta and broccoli rabe, add 1/2 cup of the cheese and a few grinds of black pepper, and toss until evenly coated.
-
8
Loosen with a splash or two of reserved pasta water if the pasta seems dry, then taste and adjust with more salt, pepper, or red pepper flakes.
-
9
Serve immediately with the remaining cheese scattered over the top.
Ingredients
- short pasta, such as campanelle, fusilli, or penne:1 lb
- broccoli rabe, tough stems removed and cut into 1 1/2-inch pieces:1 lb
- extra-virgin olive oil:1/2 cup
- garlic cloves, finely minced:5
- red pepper flakes:1/2 tsp
- kosher salt:1 1/2 tsp
- grated Romano or Parmesan cheese:3/4 cup
- black pepper:to taste
Tips & Notes
- Use kosher salt in the garlic oil; iodized table salt can discolor garlic and makes the seasoning easier to overdo.
- If your broccoli rabe is very thick-stemmed, split the stems lengthwise before cutting them into pieces.
- For a vegan version, skip the cheese and finish with toasted breadcrumbs or chopped olives.
