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Cascalli with spicy broccoli rabe
- 2 tablespoons plus 1 teaspoon of kosher salt, divided
- 1 bouquet of broccoli rabe (approximately 1 book), 2 inches of 2 inch from the cut ends
- 6 tablespoons of extra virgin olive oil, more than needed
- 1 to 2 tablespoons of Calabrian paste from Chile (according to the desired spice), more for the service
- 1 to 2 cloves of garlic, peeled and broken
- 1 book Fellows,, Vesuvius, radiator or dough corner
- Finely grated parmesan cheese, to serve (optional)
- Wear 4 liters of water and 2 tablespoons of salt to a boil in a large pot. In a large bowl, mix about 4 cups of ice and 6 cups of cold water. Add the broccoli rabe to boiling water, ensuring that it is completely overwhelmed and cook until the stems are tender, about 2 minutes. Use pliers to transfer the rabe to the ice bath and let stand for at least 2 minutes; Keep the water in the pot to a boil.
- Transfer the rabe to a colander and use your hands to extract excess humidity, then add the rabe to the bowl of a mixer or a food processor. Add the oil, Chile Glue, garlic and the rest of the teaspoon of salt and mix up to smooth consistency, about 1 minute, scraping the sides of the bowl with a rubber spatula if necessary. (At this stage, the pesto can be kept, covered, at room temperature for a few hours, refrigerated up to 1 week or frozen up to 2 months.)
- Add the pasta to the boiling water and cook according to the instructions of the packaging until you dente. Reserve 2 cups of pasta cooking water, then drain the pasta and turn it over in the pot (off the heat). Add the pesto and 3/4 cup of reserved pasta water and stir until the pasta is good. (If necessary, add more pasta water 2 tablespoons both until the sauce is creamy but clings to the pasta.)
- Transfer pasta to a serving dish or individual bowls, sprinkle with parmesan, if desired, and serve with more chili stick. If you advance, as for all the pasta that you transform into a pasta salad, cover up to 2 hours and mix with a drizzle of olive oil before serving.
Serves 4 to 6.
By portion, based on 4, without grated parmesan: 630 calories (percent of fat calories, 32), 19 grams of protein, 89 grams of carbohydrates, 4 grams of total sugars, 7 grams of fiber, 23 grams of total fat (3 saturated grams), no cholesterol, 60 7 milligrams of sodium.
From “Anything’s pastable” by Dan Pashman (HarperCollins, 2024). Copyright Dan Pashman. Reprinted with permission.
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