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"This dish is a classic," says Rach. "Cime di rapa is broccoli rabe, and everybody loves broccoli rabe, right? She blanches and sautes it with onions and garlic, then tosses it with semi-dried tomatoes, pasta, pecorino and red pepper flakes. So quick and easy, and good for you, too! And for a change of pace, you can add anchovies, spicy 'nduja or sausage paste to the onions and garlic.
For more popular pasta recipes from Rach, check out her Green Caponata Pasta and Pumpkin Pasta.
Ingredients
- Salt
- 2 bundles of cime di rapa (broccoli rabe) OR use defrosted where available
- About 1/3 cup EVOO
- 1 onion, finely chopped
- 5 or 6 cloves garlic, chopped or sliced
- About 1/8 teaspoon grated nutmeg
- 1 pound orecchiette or short-cut pasta of choice
- 1 cup semi-dried tomatoes, chopped
- 1 cup pecorino cheese
- Red pepper flakes or Calabrian paste, to pass at table
Yield
Serves: 4 to 6
Preparation
Bring a large pot of water to boil for pasta.
Bring a few inches of water to boil for greens and salt the water. Cook 3 minutes to rid them of bitterness a bit. Cold-shock them in icy water and pat dry, then chop into bite-sized pieces. (In some cases, I can find frozen broccoli rabe, which I just defrost, drain and saute.)
Heat about 1/3 cup EVOO over medium heat with onions and sweat a couple of minutes. Add garlic and stir, then add greens and nutmeg and heat through. Reduce heat to low and drop pasta in salted water. Cook 1 to 2 minutes less than directions and add a cup of the boiling water to the greens.
Add the tomatoes and the pasta to the greens and toss with more EVOO, if dry. Add the cheese and the chili, if you like spicy food.