Pasta with Broccoli Raab and Olives

Everyone who likes broccoli raab loves it with pasta. My simple staple version cooks conveniently in one pot, in stages. It is heavy on greens, which soften to a near sauce-like consistency during the final cooking with pasta—a technique that deepens and distributes flavor evenly. Spinach pasta improves the drab look of long-cooked greens. Nicely variable, the recipe lends itself to many final fillips: a splash of sherry or balsamic vinegar, or a scattering of tiny garlic croutons, toasted