Linguine with Broccoli Rabe and Garlic
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Broccoli rabe||1 Pound, well-washed, tough stems removed, roughly chopped (Also Called Rapini, Use 1 Bunch)|
|Ground black pepper||1⁄4 Teaspoon (Use More As Per Taste)|
|Hot red pepper flakes||1⁄4 Teaspoon (Use More As Per Taste)|
|Thin linguine||1⁄2 Pound|
|Grated parmesan cheese||2 Tablespoon|
In a large pot, saute the garlic in the oil until it sizzles, then immediately add the broccoli rabe with just the water remaining on its leaves after washing.
Cover and braise over very low heat for 12 to 15 minutes, until tender.
Watch carefully that all the moisture does not evaporate! Add the black and hot red peppers.
The recipe can be prepared ahead to this point and held at room temperature for 1 hour.
Meanwhile cook the linguine according to the package directions and drain it.
Add the pasta to the broccoli rabe and toss well to get all the oil from the pan before spooning into a serving dish.
Pass the cheese and more hot red pepper flakes at the table.