Pasta with Broccoli Raab and Olives

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Pasta with Broccoli Raab and Olives

 

1 lb. broccoli raab, cut into 2-inch (5 cm) pieces

1 lb. spaghetti, fettuccine, or pasta shape of your choice

2 tbsps. olive oil

12 to 18 Kalamata or oil-cured black olives, pitted and chopped

2 to 4 cloves garlic, finely chopped

1/2 tsp. hot chile flakes

salt and freshly ground pepper to taste

toasted pine nuts for garnish, optional

 

Cook the broccoli raab in a large pot of boiling salted water until

slightly tender but still firm, about 3 minutes. Remove the broccoli

raab with a slotted spoon and set aside. Add the pasta to the same

water and boil until almost cooked - it should still be quite firm.

Drain the pasta, reserving about 1 cup of the cooking liquid.

Meanwhile, heat the oil in a large skillet over moderate heat and

saute the olives, garlic, and chile flakes for about 2 minutes. Add

the broccoli and cook an additional 2 minutes, stirring frequently.

Add the drained pasta and the reserved cooking liquid and cook,

stirring frequently, until the pasta is al dente and most of the

liquid is absorbed, 3 to 5 minutes. Adjust the seasoning with salt and

pepper and garnish with pine nuts if desired. Serves 4.