Broccoli Rabe and Castelvetrano Olive Pasta

• 1 bunch broccoli rabe
• 5 tbsp + 1 tsp salt, divided
• 4-6 oz spaghetti
• 3 tbsp olive oil, plus more for topping
• 5 garlic cloves, thinly sliced
• 1 tbsp red pepper flakes
• 1/4 cup castelvetrano olives
• 2 tsp lemon zest
• 1 tbsp chopped parsley to serve

Step 1

Wash the broccoli rabe. Snip and discard the rough ends. Generously salt a large pot of water and bring it to a boil. Add the broccoli rabe once it boils, and boil it on medium heat for 10 minutes, or until soft. Drain. Chop roughly, and set aside.

Step 2

You will use the same pot to make the sauce, so use a separate pot to cook the pasta. Generously salt a large pot of water, and bring it to a rolling boil. Add the pasta, and stir it a few times to prevent clumping. Cook for 2-3 minutes fewer than is indicated on the packaging. This will keep it al dente when you cook it further in the sauce.

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Step 3

As the pasta cooks, prepare the sauce. Use the back of a knife to crush the olives. Remove and discard the pits. Roughly chop the olives. Add the olive oil to your broccoli pot over low heat. Add the garlic, red pepper flakes, lemon zest and olives. Stir and ensure the garlic doesn’t burn. Cook for 2-3 minutes. You want the garlic to turn translucent and the olives to maintain some bite.

Step 4 

Reserve 1/2 cup pasta water. Drain the pasta and immediately add it and the broccoli rabe to the sauce. Stir to coat and mix. Cook for 2 minutes. Top with olive oil to finish, and season with salt or more red pepper flakes to taste. Serve right away.

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