For years, I’ve been making this same pasta, but using a slightly different method. This method is so much easier. I can’t believe I never thought of it!
- 1 package (1 lb) pasta
- 1 lb. broccoli rabe (Is this the same as baby broccoli? That’s how mine was labeled.)
- 1/4 to 1/2 cup olive oil (I didn’t measure.)
- 4-5 garlic cloves
- red pepper flakes
- a few squirts of anchovy paste
- salt (the recipe says to use kosher salt, because regular salt will turn the broccoli a funky color. I always use kosher salt anyway.)
- parmesan or romano cheese
1) Bring salted water to the boil and cook the pasta according to package directions.
2) While waiting for the water to boil, cut the broccoli rabe into bite sized pieces. About 5 minutes before the pasta is done cooking, add the broccoli to the water and pasta.
3) In a small pan, heat the olive oil, garlic, red pepper flakes, and anchovy paste.
4) Drain the pasta and broccoli, and return to the pot or a bowl. Add the olive oil mixture, and add salt if needed. Serve with parmesan cheese.
Note: I used to cook the broccoli or other vegetable in a skillet with the olive oil and other ingredients, but it’s much easier to boil the broccoli with the pasta. It cooks more evenly. However, if I was using a vegetable like red peppers, I would use the skillet method.