2 bunches
Organic Broccoli Rabe (Rapini) cut into 1inch pieces
1/2 ounces
Spinach Fettucine
1/2 cup
Extra Virgin Olive Oil
3 cloves
Organic Garlic thinly sliced
4 Organic Tomatoes peeled seeded and diced
6 ounces
Dried Ricotta (Ricotta Salata) or Feta Cheese crumbled
Bring a large pot of salted water to a boil. Add broccoli rabe and cook until stalks are crisp-tender, about 3 minutes. Using a strainer, transfer to a large bowl. Return water to a boil. Add pasta and boil until just tender but still firm to bite. Drain, reserving 1/2 cup of the cooking liquid. In the meantime, heat 1/4 cup of the oil in a heavy skillet over medium heat. Add half of the garlic and sauté for 1 minute. Add the tomatoes and cook until very soft, stirring frequently, for about 5 minutes. Season to taste with salt and pepper
Heat 1/4 cup of the oil and add the remaining garlic, sautéing for 2 minutes. Add the broccoli rabe and sauté for 2 minutes. Add pasta and the reserved cooking liquid and toss to heat through. Season to taste with salt and pepper. Spoon pasta onto plates. Spoon tomato mixture around. Sprinkle with cheese and serve.
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