BROCCOLI RAAB PASTA

• 1 large onion, thinly sliced

• 6 cloves

• 1 bunch broccoli raab

• olive oil

• romano cheese

• red pepper flakes

• salt

 

Put on a large pot of water to boil. In a skillet, coated with olive oil, heat the onion over high heat. When onion is browning in spots, add the garlic, red pepper flakes and salt to taste. Toss briefly, then add the raab and a splash of water. Lower the heat and cook until tender, stirring frequently. Meanwhile cook pasta. Taste the raab and adjust the seasonings. Add a generous amount of olive oil and a splash of vinegar. Toss with the drained pasta and top with romano cheese.

Chez Panisse Vegetables, Alice Waters