Broccoli Rabe Pasta

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Ingredients

1 pound cavatelli or orecchiette pasta (a small pasta shape to capture the sauce)

1 pound broccoli rabe (sometimes called rapini), heavy stems removed, remaining stems and leaves cut into 1-inch pieces

1/2 cup olive oil

5 to 6 garlic cloves, finely chopped

1 teaspoon red pepper flakes

1 teaspoon coarse salt

1 cup reserved pasta water

1/2 cup grated Romano cheese

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Add broccoli rabe 5 minutes before the end of cooking time.

Stir well. Drain, reserving a cup of pasta water.

Heat olive oil over medium heat in the same pan. Stir in the garlic, red pepper flakes, and salt. Add sauté until garlic becomes golden.

Turn off the heat and stir in the pasta mixture. Toss until the pasta and rabe are coated with oil. Add reserved pasta water, a little at a time, to help loosen and coat

the mixture. Sprinkle cheese over the top and toss.

Serve with Italian bread.