Ingredients:

  • 1 lb Orecchiette or Spaghetti
  • 2 tbsp sea salt
  • 1/3 cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 tsp crushed red pepper flakes
  • 1 lb broccoli rabe, trimmed and chopped into 2-inch pieces
  • 1 tbsp fresh lemon juice
  • 1/2 cup Pecorino Romano or Parmesan, freshly grated
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions.
  2. Two minutes before the pasta is al dente, add the trimmed broccoli rabe directly into the boiling pasta water to blanch. Note: This is where the bitterness is tamed.
  3. While the pasta and rabe finish, heat olive oil in a large skillet over medium low heat.
  4. Add sliced garlic and red pepper flakes to the oil. Sauté slowly for 3-4 minutes until the garlic is pale mahogany and fragrant.
  5. Reserve 1 cup of starchy pasta water, then drain the pasta and broccoli rabe.
  6. Toss the drained pasta and rabe into the skillet with the garlic oil.
  7. Add 1/2 cup of the reserved pasta water and the lemon juice.
  8. Toss vigorously over medium heat for 2 minutes until the sauce emulsifies into a glossy glaze.
  9. Remove from heat and fold in the grated cheese. Note: Don't cook the cheese, or it might clump.