Equipment
Ingredients
Pasta and Produce
- 400 g penne pasta
- 450 g broccoli rabe, trimmed and chopped into 5cm pieces
Aromatics and Seasonings
- 60 ml extra virgin olive oil
- 4 garlic, thinly sliced
- 30 g capers, drained and rinsed
- 1 g red pepper flakes
- kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Trim the tough, woody ends from the broccoli rabe stems and chop the remaining stems, leaves, and florets into bite-sized pieces.
Bring a large pot of generously salted water to a rolling boil at 100 degrees C or 212 degrees F. Add the penne and cook according to package directions, usually about 9 to 11 minutes.
During the last 2 minutes of the pasta cooking time, add the chopped broccoli rabe directly to the boiling pasta water to blanch.
Carefully scoop out and reserve about 100ml of the starchy pasta cooking water, then drain the penne and broccoli rabe together in a colander.
In a large skillet over medium-low heat, warm the extra virgin olive oil. Add the thinly sliced garlic, rinsed capers, and red pepper flakes. Sauté gently until the garlic is fragrant and barely golden, about 2 minutes.
Add the drained pasta and broccoli rabe to the skillet. Toss vigorously over medium heat, splashing in the reserved pasta water a little at a time to create a glossy sauce that clings to the penne.
Remove from heat. Season generously with freshly ground black pepper and additional salt only if needed, keeping in mind the capers are naturally salty. Serve immediately.
Chef's Notes
- Cooking the broccoli rabe in the same water as the pasta not only saves an extra pot, but it also lightly flavors the pasta while conserving the valuable starches you need to emulsify your sauce.
- Rinsing your capers is crucial. The heavy brine or salt they are packed in can easily overpower this delicate dish if not washed away beforehand.
- Do not rush the garlic. Cooking it gently over medium-low heat allows its natural sugars to mellow and infuse the olive oil with flavor without turning harsh and bitter.
- To elevate the texture of the dish, consider toasting a handful of panko breadcrumbs in a little olive oil to sprinkle on top right before serving for a satisfying crunch.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop with a splash of water or in the microwave.
