PENNE WITH BROCCOLI RABE

Penne With Broccoli Rabe image

Provided by Moira Hodgson

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound penne
2 bunches broccoli rabe
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons capers, drained
Coarse salt and freshly ground pepper to taste
1 tablespoon extra-virgin olive oil
Freshly grated Parmesan cheese

Steps:

Cook penne in abundant boiling, salted water. While it is cooking, prepare broccoli rape.
Cut off thick stems from the broccoli rape and discard them. Cut remaining stalks and leaves into one-inch pieces.
Heat oil in large skillet and saute the garlic until golden. Add broccoli rape with capers and saute until leaves are wilted and stalks are tender (about five minutes). Season to taste with salt and pepper.
When the penne is al dente, drain and place in a heated serving bowl. Add broccoli rape and extra-virgin olive oil. Toss and serve, passing the Parmesan cheese separately.