MY lunch today Italian Fusilli Broccoli di Rape

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Italian Fusilli Broccoli di Rape

 

 

2 cups fresh broccoli di rape, wash and trim stems short

extra virgin olive oil

3 or 4 whole cloves garlic, peeled and smashed

1 1/2 cups water

salt and pepper

crushed red pepper to taste

1/2 pound fusilli or other shaped pasta like penne

 

Cook fusilli until al dente (firm) in salted, boiling water, Rinse and drain

pasta in colander. Set aside.

Cover the face of a 3 quart sauce pot with about 1/4 inch of olive oil.

Sauté the cloves of garlic until lightly browned.

Remove pot from stove and add 1 1/2 cups water, salt, pepper, and crushed red

pepper to taste.

Return pot to stove and add broccoli di rape, turning it until it begins to

shrink.

Cover and let simmer for five minutes.

Remove cover and add fusilli. Toss and turn pasta and vegetable until fusilli is

hot and the two are evenly mixed. Serve with a slotted spoon, and then pour some

of the liquid on top. Serves 2.