Quick Pasta with Broccoli Rabe

Adopted from NY Time’s “Spaghetti with Broccoli Rabe, Toasted Garlic and Bread Crumbs


  • Salt
  • 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.


  1. Bring a large pot of water to a boil and salt it.
  2. Put 1/4 cup olive oil in a large skillet over medium-low heat.
  3. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes.
  4. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
  5. Cook broccoli rabe in boiling water until it is soft, about 5 minutes.
  6. Remove with a slotted spoon, drain well and chop.
  7. Cook pasta in same pot.
  8. Meanwhile, add remaining oil to skillet over medium-low heat.
  9. Add broccoli rabe and tomato halves and toss well; sprinkle with salt and pepper.
  10. When it is warm add garlic and bread crumbs and mix well.
  11. When pasta is done, drain it, reserving about 1/2 cup cooking water.
  12. Toss pasta in skillet with broccoli rabe mixture, moistening with the reserved water
  13. Adjust seasonings and serve with freshly grated Parmesan.

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