Photo by Andrea Behrends

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4 servings

  • 2 heads broccoli (or 2 bunches broccoli rabe)
  • 2 garlic cloves, peeled and sliced paper thin
  • ¼ cup extra virgin olive oil, divided
  • 12 ounces rigatoni
  • Pinch of chili flakes
  • Fine sea salt to taste
  1. Trim the bottom ½ inch from the broccoli stalks, then slice into ½-inch lengths.
  2. Blanch the broccoli in boiling salted water for 2 minutes. Immediately place in ice bath to stop the broccoli from continuing to cook.
  3. Place garlic and 2 tablespoons of oil in a cold sauté pan. Place over medium-high heat and bloom the garlic until golden brown.
  4. Add the broccoli and cook for 10 minutes. (If using rabe, cook longer, 15−20 minutes, until it breaks down to a consistency similar to a paste.)
  5. Cook pasta for 10−11 minutes, or until slightly under al dente. Drain, reserving a few ounces of pasta water.
  6. Add the cooked pasta to the broccoli along with some of the pasta water. Cook for 1 minute. Add chili flakes and remaining oil. Season with sea salt.  Serve immediately.
  • from Chef Philip Krajeck of Rolf and Daughters, Nashville, Tennessee

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