Fusilli with Broccoli Rabe and Spicy Olive Oil

Preparation info
  • Serves

    4

    as a Main Course
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Pasta and fresh greens with lively seasonings make a quick, easy supper. If broccoli rabe isn’t available, use an equal amount of other bitter greens, such as chard, escarole, kale, or a combination.

Ingredients

  • 3 tablespoons olive oil
  • 2 garlic cloves, peeled and halved lengthwise
  • ½ cup

Method

  1. Bring a large pot of water to a boil.
  2. Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until the garlic is light golden and soft, about 6 minutes. Transfer garlic to a saucer; mash to a paste with a fork and set aside.
  3. Add the red pepper strips and crushed red pepper to the hot oil