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Rigatoni with Broccoli


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.
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