I’ve had people tell me before that it “must be nice” to have time to cook complicated meals every night. You know, because I don’t really do much during the day, and I always have my lipstick on and dinner on the table right before Eric walks in the door from work. Obviously. (Please note my sarcasm.)
Eric and I enjoy cooking, so yes, there are plenty of times we’ll cook something involved. However, most of our weeknight dinners are more along the lines of this one – simple, delicious, comfortable food that can be made and enjoyed with plenty of time leftover to play with Clara before bed.
Pasta is a food I could never tire of, and it’s always easy for me to whip together pasta and some type of sauce for dinner. This recipe makes things even easier because there’s no sauce, just a garlic infused oil that’s tossed with the pasta before serving. I’d venture to say this is one of the easiest recipes I’ve posted. It’s also amazingly good, proving that quick, weeknight dinners don’t have to be tasteless and boring.
- YIELD: 2-3 servings
½ pound short, chunky pasta
½ pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch pieces
¼ cup olive oil
3 garlic cloves, peeled and minced or pressed
¼ teaspoon red pepper flakes (more or less depending on your heat preference)
½ teaspoon Kosher salt
Freshly grated Parmesan, for serving
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. About 4-5 minutes before the cooking time is up, stir in the broccoli rabe. Drain the pasta and rabe.
In the now empty pot (or a smaller one if you don’t mind getting another dirty), combine the oil, garlic, red pepper flakes and salt over medium to medium-high heat, stirring frequently until the garlic is light golden, 3-4 minutes. Remove from heat and add the pasta and rabe to the pot, tossing to coat with the oil. Add more salt and/or red pepper flakes to taste. Serve with a generous sprinkling of cheese.