Freddy’s spaghetti with broccoli rabe
Author: Fred DeGiglio & Chef D. Brown
Yields: Pasta for 4 people
Ingredients
- 1 lb Broccoli rabe
- ¼ tsp Sea salt
Instructions
- Bring a pot of salted water to a boil.
- Clean the broccoli rabe by stripping off the outer leaves and clipping off the bottom ½˝ of the stem.
- Blanch in the boiling water for approximately 2 minutes, then transfer to ice water to chill rapidly and stop the cooking.
- Reserve for finishing with the spaghetti.
sauce
Author: Fred DeGiglio & Chef D. Brown
Yields: Sauce for 4 people
Ingredients
- 1 lb Village Farms heavenly villagio marzano® tomatoes
- ¼ cup Extra virgin olive oil
- ½ cup Onion
- 1 clove Garlic
- ½ tsp Anchovy
- ½ tsp Peperoncino chili flakes
- ½ tsp Black pepper
- ¼ tsp Sea salt
Instructions
- Put a pot of boiling salted water back on the heat in preparation for cooking the spaghetti.
- Heat olive oil in a sauté pan to medium heat.
- Add the onions, garlic, chilies, and anchovy.
- Simmer on medium heat for approximately 10 minutes until the onions are translucent.
- Add the mini san marzano tomatoes, reduce heat to low, and simmer 10 more minutes while you cook your spaghetti.
spaghetti
Author: Fred DeGiglio & Chef D. Brown
Yields: Pasta for 4 people
Ingredients
- 1 lb Spaghetti
Instructions
- Immerse your spaghetti in rapidly boiling salted water until al dente.
- Throw the broccoli rabe in with the spaghetti for the last minute of the cooking to reheat it.
- Drain the pasta. Toss the spaghetti and broccoli in with the sautéed onions, garlic, anchovy, tomatoes, and chilies.
- Finish by tossing with extra virgin olive oil and Parmigiano Reggiano when serving.