Adopted from NY Time’s “Spaghetti with Broccoli Rabe, Toasted Garlic and Bread Crumbs”
- 1/2 cup extra virgin olive oil, more as needed
- 3 or 4 cloves of garlic, peeled and slivered
- 3/4 cup bread crumbs, preferably homemade
- 1/4 teaspoon red pepper flakes, or to taste
- 1 pound broccoli rabe, trimmed (a little) and washed
- About 10 cherry tomatoes, cut in into halves
- 1 pound spaghetti, linguine or other long pasta
- Freshly ground black pepper
- Freshly grated Parmesan cheese.
- Bring a large pot of water to a boil and salt it.
- Put 1/4 cup olive oil in a large skillet over medium-low heat.
- When oil is warm, cook garlic just until fragrant, 1 to 2 minutes.
- Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
- Cook broccoli rabe in boiling water until it is soft, about 5 minutes.
- Remove with a slotted spoon, drain well and chop.
- Cook pasta in same pot.
- Meanwhile, add remaining oil to skillet over medium-low heat.
- Add broccoli rabe and tomato halves and toss well; sprinkle with salt and pepper.
- When it is warm add garlic and bread crumbs and mix well.
- When pasta is done, drain it, reserving about 1/2 cup cooking water.
- Toss pasta in skillet with broccoli rabe mixture, moistening with the reserved water
- Adjust seasonings and serve with freshly grated Parmesan.