Whole-Grain Cavatelli with Broccoli Rabe
Source: Sandy Sonnenfelt, The Pasta Shop
Recipe Type: Entrees | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on October 28, 2017.
Serves 2-3 as a main course, 4-6 as a side dish
INGREDIENTS
12 ounce package Whole Grain Cavatelli from The Pasta Shop
1 bunch broccoli rabe, roughly chopped
½ cup extra-virgin olive oil, plus more for finishing
2 cloves garlic, finely chopped
4-6 oil packed anchovy fillets, finely chopped
Zest of one lemon
¼ – ½ teaspoon hot pepper flakes
Salt and freshly ground pepper, to taste
¼ cup (or more) grated Parmigiano-Reggiano cheese, for finishing
PREPARATION
Bring a large pot of abundantly salted water to a boil over high heat (you’ll want a pot big enough to hold the pasta and broccoli rabe).
While the water is coming to a boil, start the sauce. Heat the olive oil in a large skillet over medium heat; add the anchovies and gently sauté until they start to melt into the oil, about 3-4 minutes. Add the garlic and continue to cook until fragrant, about another minute. Stir in the lemon zest and the hot pepper flakes. Turn off the heat and set aside.
When the water is at a rolling boil, add the broccoli rabe and cook for a minute. Add the cavatelli pasta, stirring to make sure it doesn’t stick together, and cook until the pasta is al dente, about 5 minutes. Drain the pasta and broccoli rabe, reserving at least a ½ cup of pasta cooking water.
Return the reserved skillet with olive oil, anchovy, and garlic mixture to the stove over medium low heat. Add the cooked pasta, broccoli rabe, and ½ cup of reserved pasta water; gently toss to coat and cook until the sauce begins to thicken, about 2-3 minutes. Season the finished dish with salt and freshly ground black pepper to taste.
Transfer the finished pasta to a warmed serving bowl or individual bowls and top with generous amount of Parmigiano-Reggiano cheese and an extra drizzle of good extra virgin olive oil.
Farmers Market Ingredients