Pasta e Broccoletti

            My favorite supermarket had rapini, also know as broccoli rabe, on sale again today, so I bought some. They are widly used in Southern Italy, in Rome they call them broccoletti (little broccoli). They are similar to broccoli, except they have a much thinner stalk and lots of leaves and a smaller flower at the top. TIP: Make sure the are bright green, crisp and firm. Don't buy them if there's any yellow leaves or wilted stems. It's very nutritious and contains cancer fighting phytochemicals. It's low in calories, and is high in vitamins C, A & K.

           When we lived in Rome back in the '80's, my neighbor Katia taught me how to make pasta e broccoletti, a typical Roman dish. Katia and her family lived right across the hall from us in Via Aurelia. The apartments were very small, a small one bedroom, so it was kind of an open door policy, always going back and forth. She taught me all kinds of dishes. Always coming over or dragging me to her place to show me what she had picked up from the market and how she prepared it. If ever I had a question about cooking, or really anything, I could ask Katia. I wonder where she is today. We lost contact after I left Rome. I learned so many things from her!

            Anyway, back to the pasta! This is how Katia taught me:

• Wash a bunch of the broccoletti,(they shrink way down when you cook them) then cut them, leaves and all, in about 1-2 inch pieces.
• Fill a pot with water and boil them at a medium boil for about 10 to15 minutes, just till the stems are half cooked. (not mushy)
• In a frying pan, add a couple of tablespoons (maybe more) of olive oil (it's gotta be extra virgin) and a couple cloves of finely chopped garlic, 4 or 5 chopped sun dried tomatoes, and dry red pepper flakes. Set this pan on top of the pan of boiling broccoletti (my husbands technique), keep your eye on that garlic, you never, ever, want it to brown.

My hubbie's double boiler method .

• Once the broccoletti is ready, move the frying pan to it's own burner, and with a slotted spoon move the broccoletti over to the frying pan. (it's ok if it's not drained completely)
• DO NOT THROW OUT THE BROCCOLETTI WATER!
• add a tablespoon of salt to the water turn it back up to high, when it starts boiling again, dump in your pasta. I like to use whole wheat pasta, in this case I used penne.
• While the pasta is cooking, simmer the broccoletti together with the garlic/tomato/red pepper oil at low heat. If you need to you can alway add a ladle full of pasta water to the fry pan.
• When the pasta is cooked to al dente, you can go ahead and strain the pasta and throw it in the pan with the broccoletti.
• Toss this together on low heat, with another bit of olive oil till it's combined.
• Serve it with grated pecorino romano on top and a nice glass of red wine. Enjoy.
• Buon Appetito!

Oh yes, I ate all of that! Thanks, Katia!

P.S You can also just make the broccoletti as a side dish,without the pasta, it's delicious!