When I was little, I used to request that my mom and my grandma set aside some plain spaghetti for me before they poured the marinara sauce over the pasta for the rest of the family. It’s not that I disliked marinara sauce, I just preferred to have garlic and olive oil on mine aka aglio e olio. There is something that is so simple, but so delicious about a bowl of spaghetti with garlic, olive oil, and crushed red pepper. It’s easy to make, but the flavors are just extraordinary together. This is my holy food trinity: olive oil, garlic, and red pepper flakes. 90% of the meals that I cook start with this base. By itself, you can’t beat the flavor combo, but it’s versatile enough to add onions, bread crumbs, mushrooms, any type of meat, spinach, broccoli, etc. My hubby brought some broccoli rabe home from the grocery store, and I sat there trying to come up with some fancy schmancy dish that I could use the broccoli rabe in. Then it hit me… this is the perfect dish for Spaghetti Aglio e Olio w/ Broccoli Rabe. Nothing beats a simple, but delicious bowl of spaghetti!
- 1 pound spaghetti
- 1/2 cup extra-virgin olive oil
- 2 tbsp minced garlic
- 1 small yellow onion, finely diced
- 1 tbsp crushed red pepper flakes
- 1 head of broccoli rabe, cleaned and roughly chopped
- Sea salt for seasoning
- Parmesan cheese for sprinkling
- Cook pasta in boiling, salted water until al dente.
- Meanwhile, cook broccoli rabe in boiling salted water until tender.
- In a large saute pan, heat olive oil over medium heat. Add the onion and saute for 5 minutes. Add the garlic and red pepper flakes and cook until garlic is lightly browned.
- Drain the broccoli rabe and add to the onion and garlic mix. Toss to coat and remove pan from heat.
- Drain pasta, reserving 1/4 cup of the cooking liquid, and place in a bowl for tossing and serving. Add olive oil mixture and toss. Add the reserved cooking liquid if mixture seems dry.
- Season with salt and Parmesan cheese. Serve immediately.