Thank me later folks. This beautiful dish from Food52 is a winner winner. So easy, so quick, one pot to clean and the family will love it .
Last night I came so close to ordering take-in. My energy level was low. But I had one last night to make the last dish on my 4 day pre-planned menu. Not by design but I saved the easiest recipe for last. This 6 ingredient pasta dish will leave you with leftovers. Whoop Whoop lunch for the next day.
I made one little addition: added lemon zest from a whole lemon to the preparation of the garlic and oil then took that lemon and squeezed the fresh juice into the completed pasta along with the freshly grated cheese. Delicious!
Next time: double down on the broccoli
1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe)
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (I attempt to match my pasta in length)
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)
To serve: Grated Parmesan or Romano cheese (omit, of course, if keeping the dish vegan)
Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.
(pics via Food52, I forgot to take a picture. We were busy eating:)