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|Broccoli Rabe and Pasta
|Recipe contributed by Julia Scalcione
|Town/Region of Recipe: Matera, Basilicata
- Broccoli rabe - 2 heads
- 1 pound pasta of your choice
- 1/4 cup olive oil
- 6 cloves of garlic
- 1/2 bunch of parsley
- Romano cheese
|This was a staple growing up in my Italian household. It is delicious, cheap and easy to make. You can make it with any kind of pasta you like. Real Matera people make it with Orrechiette pasta but I am Italian American. I have loads of pasta in my cupboard so I make it with whatever I grab when I close my eyes and take a box. Cook your pasta with package directions and reserve one cup of the pasta water. The broccoli Rabe must have 3 inches cut off the bottom of the stem they are then roughly cut crosswise. They are then put in boiling water for no more than 6 minutes. On a low flame, sauté 6 cloves of garlic in the olive oil and add the chopped parsley. Combine with the broccoli rabe and pasta including your one cup reserved pasta water. Add your cheese to your liking on top.
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