Rabe With Pasta
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds rabe
- ¼cup olive oil
- 1teaspoon finely minced garlic
- ⅛teaspoon dried hot red pepper flakes
- 4anchovy fillets, finely minced
- 8cups water
- Salt to taste, if desired
- ¼pound penne or ziti
- 1tablespoon butter
Preparation
- Step 1
Trim off the larger, tough stems of the rabe, leaving only the tender, slender stems, leaves and bulbous offshoots. If desired, you may trim the outer tougher stems by scraping the sides or, preferably, pulling away the outer coating of the stems.
- Step 2
Rinse the reserved edible portions, leaving the water that clings to the pieces.
- Step 3
In a saucepan heat the oil and add the garlic, pepper flakes and anchovy. Add the rabe with the water that clings to the pieces. It is not necessary to add more liquid, but watch the vegetable carefully as it cooks so that it does not stick and burn. Cover closely and cook over moderate heat. Turn the broccoli pieces over and over so that they cook evenly. Cook 4 to 5 minutes, or until the pieces are tender. Do not overcook, or they will become mushy.
- Step 4
Meanwhile, bring the water to the boil with salt to taste. Add the pasta and cook, stirring often, until tender, 10 minutes or longer. Drain.
- Step 5
Empty the pasta onto the rabe and stir in the butter. Toss gently to blend.
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Elise
Unbelievably bitter. Dish was salvageable only with copious amounts of shredded Parmesan to overpower the bitterness of the rabe.
Weihao Lin
The time for Step 4 is longer 10 min than Step 3 ~5min and can start sooner.
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