Try a broccoli rabé pasta

This week, I am sharing another simple pasta recipe that is delicious as well. It uses broccoli rabé, a leafy vegetable also known as rapini.

BROCCOLI RABE PASTA

Ingredients

3 tablespoons olive oil

1 pound broccoli rabé

1 tablespoon chopped garlic

1 tablespoon chopped anchovies

1 cup chopped eggplant

1 cup chopped red bell pepper

1 teaspoon chili flakes

1 cup Chablis wine

1⁄2 cup butter

1 pound shell pasta

Salt and pepper, to taste

1 cup freshly grated Parmesan cheese

Putting it together

We will begin by preparing the sauce. In a very large pan over high heat, add the oil and the broccoli rabé and cook for about two minutes. Add the garlic and cook for 30 seconds. Add the anchovies, eggplant, bell pepper and chili flakes and turn the heat to medium. Cook for about five minutes. Deglaze the pan with the wine and cook for about one minute. Add the butter and turn heat to low.

Meanwhile, in a separate pot, cook the pasta following the package directions; drain, reserving about 1 cup of the pasta cooking water. Add the sauce to the pasta and heat for about one minute. If needed, add some of the pasta cooking water if the sauce is too thick. Season to taste with salt and pepper.

Serve while hot topped with some of the grated Parmesan and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.