Penne With Broccoli Rabe
|Day old sourdough bread||1 Cup (16 tbs), crusts removed, torn into small pieces|
|Extra virgin olive oil||6 Tablespoon|
|Freshly ground black pepper||1|
|Red onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried red pepper flakes||1⁄2 Teaspoon|
|Broccoli rabe||2 Bunch (200 gm), cut into 1-inch pieces|
|Penne rigate||1 Pound|
1. Preheat the oven to 400°F. Toss the bread pieces with 2 tablespoons of the oil and season to taste with salt and pepper. Spread the bread pieces on a baking sheet and bake for 5 to 7 minutes, or until crisp and golden brown. Set aside.
2. Heat a large, heavy-bottomed pan over medium-high heat. Add the remaining 4 tablespoons of oil, then the onion, and cook for 10 minutes, until the onion is lightly browned. Add the garlic and red pepper and cook for another 2 minutes, being careful not to burn the garlic. Add the broccoli rabe in two or three batches. Cook for 12 to 15 minutes, or until the broccoli rabe is tender.
3. While the broccoli rabe is cooking, cook the pasta according to the package. Add the cooked pasta to the broccoli mixture, stir, and cook for 1 minute. Toss with the bread pieces and serve.