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Ingredients for 4 servings:


1 large Spanish onion

6-8 cloves garlic, peeled

4 tablespoons olive oil, divided

1/4 teaspoon hot pepper flakes

1/4 teaspoon sea salt

2 bunches broccoli raab (rappini) rinsed, stems trimmed off

12 ounces penne pasta

splash of red wine vinegar

grated cheese (Gouda goat cheese, preferred)




Heat 4 quarts of water to a boil in a pasta pot.


Heat enough oil to coat the bottom of a heavy skillet.  Thinly slice the onion and cook slowly in the oil until they begin to brown. Slice the garlic and stir it in with the red pepper flakes and salt.  Coarsely chop the broccoli flowerlets and leaves.  Add them to the skillet along with 2 tablespoons water and cook slowly, stirring occasionally.


Cook the pasta in 4 quarts, boiling, salted water.


When the pasta is cooked, taste the broccoli, add more salt, the remaining olive oil and a generous splash of red wine vinegar.


Fold the pasta into the greens and serve.  Pass grated cheese.