Fusilli With Broccoli Raab And Parmesan
serves 4-6
Recipe from cookthink
Broccoli raab marries well with chile heat from red pepper flakes and the warm woodsiness of marjoram. Thinly slicing garlic is a good way to get toasted garlic flavor into a dish without overpowering it.
ingredients
1 pound fusilli
2 bunches broccoli raab (about 1 pound), roughly chopped
1 tablespoon olive oil + more to taste
2 cloves garlic, thinly sliced
1/4 cup freshly grated parmesan
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh marjoram
timer
prep: 10 minutes
total: 30 minutes
tools
large pot
large sauté pan
colander
grater
instructions
1. Bring a large pot of water and 2 teaspoons salt to a boil over medium-high heat. When the water boils, cook the pasta until it's al dente. Reserve 1 cup of the pasta water.
2. Meanwhile, prep the ingredients, being sure to cut off and discard the raab's tough bottom stems.
3. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, stir in the garlic and cook until it becomes fragrant, about 30 seconds.
4. Add half the raab and stir to coat with the olive oil and garlic. When there's room in the pan, add the second batch of raab and a splash of pasta water. Cook, stirring occasionally, until the raab is bright green and tender and most of the liquid is gone. (Increase the heat to make the liquid evaporate more quickly.) Season with a sprinkling of black pepper.
5. Drain the pasta, then add it to the sauce and stir to combine. Add another splash of pasta water if the sauce looks too dry -- there should only be enough liquid in the pan to coat the pasta. Simmer everything together for a minute or so, then remove the pan from the heat.
6. Stir in the grated parmesan, red pepper flakes, marjoram and a drizzle of olive oil.
