• Brett Muratori

Broccoli Rabe and Pasta

Here is a very tasty recipe using broccoli rabe, Campanella pasta, and garlic. Increase or decrease the garlic based on your taste. This recipe will be right in the middle. We used home grown garlic, Chesnok Red; a hard neck variety that we grew. Check the bottom for additional options. And if you come up with one of your own, let us know and we will add it to the list!


1 lb pasta of your choice, we used Campanella

1 lb broccoli rabe, chopped into 1 to 2 inch sections (ditch the thick stems if you have any)

1/2 cup Olive oil

5 cloves garlic, minced

1/2 teaspoon red chili flakes (more or less to taste)

Kosher coarse salt to taste

Parmesan cheese, finely grated (to taste) (Pecorino Romano can be substituted if needed)


For pasta and rabe

Bring large pot of lightly salted water to rapid boil.

Add pasta and boil.

Add broccoli rabe about five minutes prior to pasta finishing.

Drain both ingredients in a colander. Lightly toss to keep it from sticking. Move to a serving bowl.

For Sauce

Place a small sauce pan over medium heat.

Add olive oil, garlic, chili flakes, and coarse salt. Stir frequently until garlic becomes lightly golden in color.

You have two choices here:

1 - pour all of the olive oil sauce over the pasta, toss to coat, and serve.

2 - serve your pasta and drizzle olive oil to taste.

Top with finely grated Parmesan cheese. Enjoy!


Top with a fried egg for a complete, light dinner

Serve along side pulled pork and top with Cotija cheese

Add diced fried bacon or panchetta


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