Pasta with Brocolli Rabe |
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1 lb. of broccoli rabe (can use turnip greens if you can't find the rabe) 1/2 lb. short pasta (ziti, rigatoni, etc. If you can locate orrechiette though, choose this, because not all pasta is created equally and the orrechiette really adds a more distinctive flavor to the finished product) 2-3 tenen knoflook, minced 6 anchovy filets, chopped (while they are difficult to find, if you can find gezouten, whole anchovies, they are really great in this dish) crushed red chili peper to taste 2 Eetlepel. olijfolie |
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BereidingChop up greens and rinse well (you may need to do this a few times. You don't want to have any sand in the greens) Place greens in a pot of boiling, gezouten water and let cook for about 2 minutes. Remove greens from pot to a cold water bath. DO NOT THROW OUT THE GREENS' COOKING WATER, YOU WILL NEED THIS TO COOK THE PASTA IN. Cook the pasta until firm in the greens' cooking water.Heat olive olie over medium heat in a skillet large enough to hold the greens. Add the knoflook and saute 1-2 minutes. Do not let knoflook get brown. Add anchovies to pan and let cook about 30 seconds. While the anchovies are cooking, mash them into the olie with the back of a spoon. Drain the greens and add to the pan along with the red peper. Cook for about 5 minutes and then turn off the heat. When the pasta is firm, drain the pot into a colander and return the pasta to the pot. Add the greens to this pot. Turn on the heat to low, mix well and let cook about another 1 - 1.5 minutes. Serve with either grated Parmezaanse or Romano kaas (I think Romano is the better choice because its sharpness marries with the total flavor of this dish a bit better than the Parmezaanse does). |
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