Penne With Broccoli Rabe
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound penne
- 2bunches broccoli rabe
- 2tablespoons olive oil
- 2cloves garlic, minced
- 2tablespoons capers, drained
- Coarse salt and freshly ground pepper to taste
- 1tablespoon extra-virgin olive oil
- Freshly grated Parmesan cheese
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Preparation
- Step 1
Cook penne in abundant boiling, salted water. While it is cooking, prepare broccoli rape.
- Step 2
Cut off thick stems from the broccoli rape and discard them. Cut remaining stalks and leaves into one-inch pieces.
- Step 3
Heat oil in large skillet and saute the garlic until golden. Add broccoli rape with capers and saute until leaves are wilted and stalks are tender (about five minutes). Season to taste with salt and pepper.
- Step 4
When the penne is al dente, drain and place in a heated serving bowl. Add broccoli rape and extra-virgin olive oil. Toss and serve, passing the Parmesan cheese separately.
Private Notes
Comments
In the region of Puglia, which is the home of orecchiette e rape, this vegetable is cooked much longer and in large pot of water to get rid of bitter flavor.
I tried this as written but ultimately I find broccoli rabe that has not been blanched for 4-5 minutes to be way too bitter, in fact, to me it has a horribly metallic taste. So next time I'll blanch first, then sauté in the pan to get the flavors mingled.
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