Orecchiette and Broccoli Rabe

Pasta with a quick sauce and broccoli rabe. Here is my recipe for getting a good dinner on the table, in minutes. Start to finish around 15 minutes. I used Orecchiette and broccoli rabe but use any pasta cut you love and a fresh green vegetable of your choice. Broccoli works great here and is farm fresh right now so are peas and green beans.

You’ll need:

• 1-28 oz can whole Italian plum tomatoes crushed by hand
• 2-garlic cloves minced
• 1/4-tsp red pepper flakes
• 2-tbs extra virgin olive oil
• 1-lb of pasta prepared 2 minutes short of recommended time
• 1-small bunch or 2 cups of broccoli rabe tough ends trimmed, blanched in boiling water for 5 minutes then into a ice bath. Remove and chopped (use the same boiling water to prepare your pasta)
• Fresh grated Romano or Parmesan cheese
• 2-tbs good quality butter

Directions:

1. In a large skillet add the olive oil, red pepper, garlic and sauté until the garlic becomes fragrant
2. Add the tomatoes and butter and put the heat to medium high and cook this for 5 minutes
3. Add the strained prepared pasta
4. Add the prepared broccoli rabe or your vegetable of choice
5. Toss this all together for 2 minutes allowing the pasta to finish cooking and absorb the sauce
6. Serve topped with grated cheese and a drizzle of extra virgin olive oil

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