Ingredients:

  • 1 lb (450g) Spaghetti or Orecchiette
  • 1 bunch (approx. 12 oz / 340g) Brocoletti or Broccoli Rabe, stems trimmed and chopped into 2-inch pieces
  • 1 tbsp (15g) Salt
  • 1/3 cup (80ml) Extra virgin olive oil
  • 4 cloves Garlic, thinly sliced
  • 1/2 tsp (3g) Red pepper flakes
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/2 cup (50g) Parmigiano-Reggiano, freshly grated
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 tbsp (8g) Fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the 1 lb (450g) of spaghetti or orecchiette and cook according to package directions. Note: Salt the water until it tastes like the sea.
  2. Three minutes before the pasta is al dente, toss the chopped 1 bunch (12 oz / 340g) of brocoletti directly into the boiling pasta water. Cook until the greens are bright green and tender.
  3. While the pasta finishes, heat 1/3 cup (80ml) extra virgin olive oil in a large skillet over medium heat.
  4. Add 4 cloves of thinly sliced garlic and 1/2 tsp (3g) red pepper flakes. Sauté for 1-2 minutes until the garlic is pale gold.
  5. Reserve 1 cup (240ml) of starchy pasta water, then drain the pasta and brocoletti.
  6. Toss the drained pasta and brocoletti into the skillet with the garlic oil.
  7. Pour in 1/2 cup (120ml) of the reserved water and 1 tbsp (15ml) fresh lemon juice.
  8. Stir vigorously over medium high heat for 60 seconds until the liquid reduces into a velvety glaze.
  9. Remove from heat and fold in 1/2 cup (50g) freshly grated Parmigiano Reggiano and 2 tbsp (8g) chopped fresh parsley.
  10. Season with 1/2 tsp (3g) salt and 1/4 tsp (1g) black pepper.