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Ingredientes
- 3 Tbsp. extra-virgin extra virgin olive oil plus more oil as needed
- 1/2 lrg onion cut 1/2" dice
- 2 x garlic cloves thinly sliced
- 1 bn broccoli rabe tough stems removed Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. crushed tomatoes and their juices
- 1 lb pasta cooked
- 1 pch chili flakes Aged Pecorino di Roma for grating
Direcciones
- In a large saute/fry pan heat 3 Tbsp. extra virgin olive oil over high heat. Add in the onion, then the garlic. Let them get soft but not browned. Roughly chop the broccoli rabe and add in to the pan. Season with salt and toss with the onions and garlic.
- Add in 1/4 c. pasta cooking water and a splash of extra virgin olive oil. Let cook for 2 min, then push to one side of the pan and add in the tomatoes to the other side. Reduce the tomatoes for 2 min, then toss together with the broccoli rabe.
- Add in cooked pasta, healthy pinch of chili flakes, and a drizzle of extra virgin olive oil. Grate some Pecorino di Roma onto the pasta and toss to coat for 1 minute
- Divide proportionately among 6 hot pasta bowls, grate more cheese over each bowl and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 348 | |
| Calories from Fat 70 | 20% |
| Total Fat 7.94g | 10% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 216mg | 6% |
| Total Carbs 58.26g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.8g | 2% |
| Protein 10.15g | 16% |
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