Roberta’s Agilo E Olio With Broccoli Rabe

Spaghetti Aglio E Olio translates to spaghetti with garlic and oil. This Italian pasta dish comes from Napoli and is rich in flavor and herbs. 

1 lb spaghetti
salt and pepper, to taste
1/4 cup extra-virgin olive oil
6 cloves garlic, sliced fine
1 tsp crushed red pepper chili flakes
1/3 cup parsley, minced
1 cup Parmesan cheese
1/4 cup toasted pine nuts
1 bunch broccoli rabe, rinsed and chopped
1/2 cup pasta water, reserved from cooking water
For pasta bring water to a boil and follow package instructions and make sure to salt water. Also make sure pasta is al dente.
 
Heat a large sauté pan or skillet on medium heat. Add olive oil, garlic and crushed red pepper flakes cook for about 1-2 minutes. Don't over cook garlic (this will leave garlic with a bitter taste). 
 
Next add broccoli rabe and toss together cooking for about 5 minutes until wilted. Next add cooked pasta and pasta water, toss everything together.  
 
Top with Parmesan cheese, pine nuts and parsley.
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