1 bunch broccoli raab (about 1 lb)
½ lb small curly Italian spinach pasta, such as gemelli or rotini
About a dozen oil cured black olives
1 – 3 garlic cloves
2 Tbs. olive oil
¼ tsp. chili flakes
Set a large pot of water to boil. Cut a slice from broccoli raab base and taste to determine toughness. If fairly tender, trim about ½” from stalks; if tough trim more.
Drop broccoli raab into boiling water and add a handful of salt. Cook until tender – begin tasting at about 3 minutes. With long tongs or strainer, lift out vegetable, then drain.
Add olives to pasta during the last few minutes of cooking. When pasta is just al dente, scoop out and reserve 1 cup water. Drain pasta in colander. Add 1 Tbs. oil and toss
Add pasta to the boiling water in which broccoli raab cooked. While pasta cooks, slice or chop broccoli raab. Pit and slice olives. Mince garlic.
Combine remaining 1 Tbs. oil, garlic, and chili flakes in the pasta pot over low heat. Cook until garlic softens and barely begins to color, stirring often. Add greens and half the reserved pasta water. Raise heat and simmer, partly covered, until greens absorb flavors and softens, about 3 minutes.
Add pasta and remaining water.Boil gently, stirring often, until most liquid evaporates – just a few minutes. Season. Serve with lemon wedges. Serves 2.
