Pasta with Broccoli Rabe, Pine Nuts, and Raisins
About 4 servings
About 40 minutes
Couldn’t be much easier: You use the same water for the broccoli as you do for the pasta. It’s hard to say how much oil you’ll wind up adding to this dish: The answer is “enough.” I cook the garlic in the 1/4 cup listed here, but I usually add a teaspoon or two more per serving at the table, more for flavor than for moisture.
Salt to taste
About 1 pound broccoli rabe, trimmed and cut into pieces
¼ cup extra virgin olive oil, plus more as needed
1 tablespoon chopped garlic, or more to taste
¼ cup pine nuts
¼ cup raisins
1 pound penne, ziti, or other cut pasta, or orecchiette
Freshly ground black pepper
1. Bring a large pot of water to a boil and salt it. Boil the broccoli rabe until it’s fairly tender, around 5 minutes; remove to an ice-water bath and cool. Squeeze our excess moisture and roughly chop.
2. Put the oil in a large skillet over medium-low heat. Add the garlic, pine nuts, and raisins until the pine nuts begin to brown, just a couple of minutes.
3. Put the broccoli rabe in the skillet and turn the heat up to medium-high; cook, stirring and mashing the broccoli, until it’s quite soft. Meanwhile, cook the pasta. When it’s not quite done, drain it, reserving about a cup of the cooking liquid.
4. Add the pasta to the skillet along with a splash of the reserved cooking water; toss with a large spoon until well combined. Cook, adding addition pasta water if necessary, until the pasta is done. Add more pasta water and/or olive oil to taste and serve.