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extra virgin extra virgin olive oil onion garlic broccoli rabe tough stems removed Salt tomatoes pasta - cooked
Viewed: 19 - Published at: 9 years agoIngredients
- 3 Tbsp. extra-virgin extra virgin olive oil plus more oil as needed
- 1/2 lrg onion cut 1/2" dice
- 2 x garlic cloves thinly sliced
- 1 bn broccoli rabe tough stems removed Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. crushed tomatoes and their juices
- 1 lb pasta cooked
- 1 pch chili flakes Aged Pecorino di Roma for grating
Method
- In a large saute/fry pan heat 3 Tbsp.
- extra virgin olive oil over high heat.
- Add in the onion, then the garlic.
- Let them get soft but not browned.
- Roughly chop the broccoli rabe and add in to the pan.
- Season with salt and toss with the onions and garlic.
- Add in 1/4 c. pasta cooking water and a splash of extra virgin olive oil.
- Let cook for 2 min, then push to one side of the pan and add in the tomatoes to the other side.
- Reduce the tomatoes for 2 min, then toss together with the broccoli rabe.
- Add in cooked pasta, healthy pinch of chili flakes, and a drizzle of extra virgin olive oil.
- Grate some Pecorino di Roma onto the pasta and toss to coat for 1 minute
- Divide proportionately among 6 hot pasta bowls, grate more cheese over each bowl and serve immediately.
- This recipe yields 6 servings.
