Penne Rigate with Spicy Broccoli Rabe and Toasted Garlic Recipe

Here’s a great winter recipe from Pasta Veloce.

Penne Rigate with Spicy Broccoli Rabe and Toasted Garlic

SERVES 4 TO 6

Called rapini in Italy, broccoli rabe in America, this winter vegetable is actually not a form of broccoli at all, even though it looks like a lushly overgrown Broccolini. Instead, it’s a close cousin to the turnip, which perhaps accounts for its slight bitterness that many find appealing. The entire vegetable—flower, leaves, and stalk—is edible, though the thicker end of the stem can be a bit tough and are best trimmed off. The Puglian favorite, pasta orecchiette, is another good choice for this recipe.

12 ounces (340 g) penne rigate
¼ cup (60 ml) extra-virgin olive oil
4 large cloves garlic, sliced
1 teaspoon anchovy paste
½ to 1 teaspoon crushed hot red pepper
1 large bunch broccoli rabe (about 1 pound/450 g), tough stem ends removed, remainder cut into 1½- to 2-inch (4 to 5 cm) pieces
1 tablespoon fresh lemon juice
Coarse salt
Grated pecorino Romano or Parmigiano Reggiano

In a large pot of boiling salted water, cook the penne rigate until al dente, 10 to 11 minutes. Scoop out and reserve 1 cup (240 ml) of the pasta water, then drain the pasta. Meanwhile, in a large deep skillet, heat 3 tablespoons of the olive oil. Add the garlic and cook over medium-high heat until the garlic just begins to darken, about 2 minutes. Stir in the anchovy paste and hot pepper and cook until the garlic is lightly toasted, about 1 minute longer; do not brown. Quickly pour in ⅓ cup (80 ml) plain water to stop the cooking.

Add the broccoli rabe to the pan and toss to coat with the flavored oil. Cover and cook, stirring occasionally, until it is just tender but still green, about 3 minutes.

Add the cooked pasta along with ½ cup (120 ml) of the reserved pasta water. Toss to mix. Simmer for 1 to 2 minutes to heat through, adding more cooking water if needed to moisten. Drizzle on the lemon juice and the remaining 1 tablespoon olive oil and add salt to taste. Serve with a generous sprinkling of grated cheese.

From Pasta Veloce, by Frances Mayes, and Susan Wyler
Photos by Steven Rothfield