Casarecce pasta
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic crushed.
- ¼ teaspoon red pepper flakes + black pepper to taste
- 1½ pounds (700 grams) broccoli rabe fresh or frozen, substitute broccoli florets or broccolini.
- ¾ teaspoon salt or more to taste.
- 12 ounces (340 grams) casarecce pasta + 3 quarts/12 cups/3 Liters water and 1½ tablespoons/21 grams sea salt.
- ½ cup (70 grams) sun-dried tomatoes in oil chopped.
- ½ cup (70 grams) pitted olives Kalamata or Taggiasche are best.
- 4 ounces (110 grams) feta cheese or more to taste. Substitute non-dairy feta.
- Skip this step if your broccoli rabe is washed and ready to use or frozen.Trim the thicker stems of 1½ pounds broccoli rabe.Rinse the leaves and florets and chop them into smaller pieces.
- Heat 2 tablespoons extra virgin olive oil in a large skillet, add 2 cloves garlic (crushed) and ¼ teaspoon red pepper flakes, and sauté for 1 minute.Add the broccoli rabe, ¾ teaspoon salt, and ½ cup water, cover with a lid, and simmer for 15 minutes or until tender. Stir occasionally and add more water if necessary.When cooked, remove the garlic, stir in ½ cup sun-dried tomatoes in oil (chopped), and ½ cup pitted olives
- In the meantime, cook 12 ounces casarecce pasta in a large pot with salted boiling water per package instructions minus 1 minute.Reserve one cup of pasta water, then drain the pasta and add it to the pan.Add 1/4 cup of reserved pasta water and toss the pasta in the sauce for about 1 minute or until most of the liquid on the pan is gone.
- Turn the heat off and add most of the 4 ounces feta cheese or non-dairy feta, crumbling it as you add it. Toss for a few seconds, then taste and adjust for salt.You can add more olive oil, salt, red pepper flakes, and black pepper, and optionally a grating of lemon zest.Serve the pasta on a plate with a final sprinkling of crumbled feta or non-dairy feta on top.
