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bunches salt Spaghettini extra-virgin olive oil garlic red onion nduja lemon lemon freshly ground black pepper bread crumbs
Viewed: 42 - Published at: 3 years agoIngredients
- 2 bunches (about 1 1/2 pounds) broccoli rabe, trimmed, (optional)
- Salt
- 1 pound dried spaghettini (vermicelli) or spaghetti
- 2 tablespoons extra virgin olive oil, more for garnish
- 6 garlic cloves, thinly sliced
- 1 large red onion, minced
- 4 ounces nduja
- Zest of 1 lemon
- Juice of 1 lemon (optional)
- Freshly ground black pepper
- 1/4 cup bread crumbs, toasted
Method
- If using broccoli rabe, in a large pot bring about 1 inch salted water to a boil.
- Add broccoli and cook, covered, stirring occasionally, until tender, about 3 minutes.
- Set aside to cool, then cut into 1/2-inch pieces.
- Add about a gallon of water to same pot and a teaspoon of salt and cook spaghettini until tender, about nine minutes.
- Drain.
- Meanwhile, in a very large skillet, heat oil over medium-high heat.
- Add garlic and onion, sprinkle with salt and cook, stirring occasionally, until soft, 8 to 10 minutes.
- Add nduja and stir, breaking up meat with a fork until meat melts.
- Add broccoli rabe, if using, and lemon zest and stir to combine.
- Mix in spaghettini.
- Taste and adjust seasonings with salt, pepper, olive oil and, if desired, lemon juice.
- Top with bread crumbs.
