| 1. |
Set a large pot of water to
boil. Cut a slice from broccoli rabe base and taste to determine
toughness. If fairly tender, trim 1/2 inch from stalks, if tough
trim more. |
| 2. |
Drop broccoli rabe into boiling water and
add a handful of salt. Cook until tender. Remove with tongs
from water and drain. |
| 3. |
Add pasta to the boiling water in which
broccoli rabe cooked. While pasta cooks, slice or chop broccoli
rabe. Pit and slice olives. Mince garlic. |
| 4. |
Add olives to pasta during the last few
minutes of cooking. When pasta is just al dente, scoop out and
reserve 1 cup water. Drain pasta in colander. Add 1 tablespoon
oil and toss. |
| 5. |
Combine remaining 1 tablespoon oil, garlic
and chili flakes in the pasta pot over low heat. Cook until
garlic softens and barely begins to color, stirring often. Add
greens and half the reserved pasta water. Raise heat and simmer,
partly covered until greens absorb flavors and soften, about
3 minutes. |
| 6. |
Add pasta and remaining water. Boil gently,
stirring often, until most liquid evaporates – just a
few minutes. Season and serve with lemon wedges. |
