Throughout the winter, while broccoli rabe is available, this one of our favorite recipes. It's quick, easy, nutricious, and is bursting with intense southern Italian flavor. The broccoli rabe has a much more distinctive taste than regular broccoli, and it melds beautifully with the garlic, olives, anchovies, and hot pepper flakes that give this dish its kick. You can add or subtract ingredients as desired, though we always go whole-hog.

(serves 2)
extra virgin olive oil
2-3 garlic cloves
red pepper flakes
2-3 anchovy fillets (preferably Sicilian-style, packed in salt)
whole black olives
broccoli rabe
Rotini, Farfalle, or other tubular pasta with ridges
grated Pecorino Romano cheese

Bring water to a rolling boil, then add a handful of salt and 1/2 box of pasta.

Mince garlic and saute in olive oil until it begins to soften. Meanwhile, thoroughly rinse, debone, and chop anchovies. Add to garlic, together with red pepper flakes and a handful of olives. Add broccoli rabe (about half a bunch or more), chopped into 1" pieces. Saute over medium-high heat until broccoli becomes al dente. (Do not overcook.)

Drain pasta, and mix everything together. Sprinkle with grated cheese before serving.

WINE SUGGESTIONS: This pasta dish stands up well to hearty Italian red wines. Try one of Sicily's many excellent choices, such as the peppery Syrah from Planeta, or the succulent Cabernet/Nero d'Avola blend, called Tancredi, from Donnafugata.

Back to Related Links