Spaghetti Aglio e Olio with Broccoli Rabe

Step 1

COOK THE PASTA: Cook pasta according to package directions. Drain, do not rinse, and set aside. If you’re using a removable colander, leave the pasta water and use it to blanch the broccoli rabe next.

Step 2

BLANCH THE BROCCOLI RABE: Bring a large pot of salted water (about 6-8 cups) to a boil, and blanch the chopped broccoli rabe for 1-1 ½  minutes. Drain and tamp dry with a paper towel.

Step 3

TOAST THE GARLIC: Combine the Botticelli Extra Virgin Olive Oil, garlic, red pepper flakes, salt, and pepper in a large saute pan and turn heat to medium-low. Let the garlic toast/brown slightly in the oil for about 5-7 minutes as the spices and flavors infuse the oil.

Step 4

COOK THE VEGGIES: Turn the heat to low, add broccoli rabe, roasted red peppers, and sun dried tomatoes as well as 3 tablespoons of the sun dried tomato liquid to the saute pan, toss to coat, and let cook in the pan for about 3-5 minutes.

Step 5

TOSS IT TOGETHER: Transfer pasta to a large bowl. Pour the contents of the saute pan over the pasta and fold gently to incorporate. Serve hot and enjoy!