Garlic & Rosemary Oil Broccoli Rabe Pasta

The farmer’s market in spring is a veritable heaven for me. It’s full of all the things I love: rhubarb, mint, asparagus and other greens that I incorporate into as many things as I can.
When we went this past Sunday, I loaded my cart up with fresh rosemary, leeks and broccoli rabe. I didn’t know what I’d make, but as luck had it, that very day I spotted a recipe for rosemary-infused oil in David Leibovitz’s My Paris Kitchen and knew that it would taste delicious with the rabe in a pasta dish.
Sometimes, the best dishes are those with the simplest ingredients. The broccoli rabe is tender, slightly bitter, and when accented by the rosemary-flavored, garlicky oil and a sprinkling of grated parmesan, it makes for a wonderfully filling and fresh tasting pasta dish, one that was the best I’ve had in a while.

PS: more farmer’s market bounty pasta! 

garlic & rosemary oil broccoli rabe pasta

  • 1 pound pasta
  • 1 pound broccoli rabe, stems removed, remaining leaves cut into 1 inch sections
  • 5 garlic cloves, minced
  • 1/2 cup olive oil
  • generous pinch sea salt
  • 1/3 cup fresh rosemary leaves
  • 3/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • grated Parmesan
  1. Bring a pot of salted water to a boil.
  2. Add pasta and cook according to package directions; five minutes before cooking time is up, add broccoli rabe.
  3. When done, drain rabe and pasta together and pour into serving bowl.
  4. Meanwhile, bring a small pot of water to a boil; prepare a bowl of ice water nearby.
  5. Heat the olive oil and salt in a small saucepan until warm but not bubbling. Remove from heat and set aside.
  6. Add the herbs to the boiling water and cook for 10 seconds- drain, and add herbs to ice water.
  7. When cool, lift the herbs out and dry thouroughly. Add them to the oil. Let them infuse, over a very low heat, for 20 minutes.
  8. In a small pot, heat the rosemary olive oil with the minced garlic, pepper flakes and kosher salt over moderate heat, stirring frequently until the garlic becomes lightly golden.
  9. Pour mixture over pasta and toss to evenly coat. Sprinkle with parmesan cheese and eat while hot.

broccoli rabe

rosemary + infusing

rosemary oil

rabe pasta


This entry was published on April 27, 2014 at 11:46 am. It’s filed under Delectables and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

6 thoughts on “Garlic & Rosemary Oil Broccoli Rabe Pasta

  1. I haven’t heard of broccoli rabe… is that the leaves off the broccoli plant? Looks delicious, I love cooking up something after being inspired at the market x

  2. Isn’t spring grand?

  3. This looks so delicious! I love fresh produce and what a way to use it!

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