Roberta’s Agilo E Olio With Broccoli Rabe

Spaghetti Aglio E Olio translates to spaghetti with garlic and oil. This Italian pasta dish comes from Napoli and is rich in flavor and herbs. 

1 lb Spaghetti
Salt and pepper (to taste)
1/4 cup Extra-virgin olive oil
6 cloves Garlic (sliced fine)
1 tsp Crushed red pepper chili flakes
1/3 cup Parsley (minced)
1 cup Parmesan cheese
1/4 cup Toasted pine nuts
1 Bunch broccoli rabe (rinsed and chopped)
1/2 cup Pasta water (reserved from cooking water)
For pasta bring water to a boil and follow package instructions and make sure to salt water. Also make sure pasta is al dente.
Heat a large sauté pan or skillet on medium heat. Add olive oil, garlic and crushed red pepper flakes cook for about 1-2 minutes. Don't over cook garlic (this will leave garlic with a bitter taste).
Next add broccoli rabe and toss together cooking for about 5 minutes until wilted. Next add cooked pasta and pasta water, toss everything together.
Top with Parmesan cheese, pine nuts and parsley.
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