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broccoli raab pasta

Originally uploaded by ted_major

Broccoli Raab Pasta

From Chez Panisse Vegetables, Alice Waters

1 medium onion
3 to 4 cloves garlic
1 bunch broccoli raab
Extra-virgin olive oil
Red pepper flakes
½ lb penne pasta
Red wine vinegar
Pecorino romano cheese

Peel and thinly slice the onion. Smash, peel, and thinly slice the garlic. Was the broccoli raab, removing the heavy stems, and chop the leaves and sprouts coarsely. Put a large pot of water on to boil.

Cook the pasta. Meanwhile, liberally cover the bottom of a sauté pan with olive oil and sauté the onion over high heat. When the onion has begun to wilt and brown a little, add the garlic and pepper flakes, to taste, and salt. Toss briefly, then add the broccoli raab and a splash of water. Lower the heat and cook until tender, stirring or tossing frequently. Taste the broccoli raab for seasoning and add a generous amount of extra-virgin olive oil and a splash of red wine vinegar. Toss with the freshly cooked and drained pasta, and garnish with grated cheese.