[gourmet-spicy-veg] Pasta with Broccoli Raab and Olives

[Guest guest]

Sounds good.  I love brococoli raab/rapini---just wish it was not so

expensive---$2.99 a bunch and often limp at the grocery store.  Definitely it

needs the parboiling to remove the bitterness.

 

--- On Mon, 3/8/10, Bear <tbearbiker wrote:

 

Bear <tbearbiker

[gourmet-spicy-veg] Pasta with Broccoli Raab and Olives

 

Monday, March 8, 2010, 3:41 PM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Hi Ellen

 

I love it too, but here its $3:49 a bunch lol so I try and make it once a week

in the summer, its $1:99 then. It doesn't freeze well for this dish, it good for

soups though. The parboiling is totally needed.

I hope you try the recipe

 

Bear

 

 

, Ellen

<ellenled wrote:

>

> Sounds good.  I love brococoli raab/rapini---just wish it was not so

expensive---$2.99 a bunch and often limp at the grocery store.  Definitely it

needs the parboiling to remove the bitterness.

>

> --- On Mon, 3/8/10, Bear <tbearbiker wrote:

>

> Bear <tbearbiker

> [gourmet-spicy-veg] Pasta with Broccoli Raab and Olives

>

> Monday, March 8, 2010, 3:41 PM

>

 

>

>

>

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.

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>