Nonna Lucia's Pasta & Broccoli Rabe

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💧

Nonna's Golden Rule

SAVE THE PASTA WATER! Don't throw it out! The starchy water is used for both the broccoli rabe and pasta—it's essential to the dish. Nonna would remind you again and again: use a colander, keep that precious water in the pot!

Ingredients

  • •2 bunches of broccoli rabe
  • •1 lb ziti, penne or rigatoni pasta
  • •2-3 tablespoons of paprika
  • •2-4 cloves garlic
  • •1 can anchovies
  • Substitutes: anchovy paste, capers, Worcestershire sauce, tapenade, or Kalamata olives
  • •Pecorino Romano grated cheese
  • •½ cup extra virgin olive oil
  • •Salt
  • Optional: Sliced cooked sausages (Nonna didn't use this, but it pairs beautifully)

Directions

1

Cut away bottom part of stem from each broccoli rabe stalk and wash thoroughly.

2

Boil a large pot of water with 2-3 tablespoons of salt. Add the broccoli rabe and cook until a fork pierces easily into the bottom stem. Don't overcook.

💧Remove with a colander, keeping ALL the water in the pot!

Rinse the broccoli rabe under cold water and set aside.

3

Bring the same water back to a boil and add your pasta. Cook according to package directions for al-dente.

✨The water now has extra flavor from the broccoli rabe!

4

While pasta is cooking, heat ½ cup of extra virgin olive oil in a pan on medium.

5

Add thinly sliced garlic, paprika, and anchovies (or substitute) to the oil.

6

Sauté for 3-4 minutes until the garlic cooks and flavors combine. The oil should turn a deep orange color and smell amazing.

7

Add the pasta to a large bowl. Place the broccoli rabe on top (you can cut into bite-size pieces with scissors if desired). Pour all the oil over and gently mix until everything is coated in that beautiful orange color.

8

Add a generous amount of grated Pecorino Romano on each portion before serving. Enjoy with your favorite wine—to your health! 🍷