Equipment
Ingredients
Pasta and Produce
- 400 g penne pasta
- 450 g broccoli rabe, trimmed and chopped into 5cm pieces
Aromatics and Seasonings
- 60 ml extra virgin olive oil
- 4 garlic, thinly sliced
- 30 g capers, drained and rinsed
- 1 g red pepper flakes
- kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 537 kcal
- Protein
- 17 g
- Carbohydrates
- 80 g
- Fat
- 17 g
- Fiber
- 7 g
- Sugar
- 3 g
- Sodium
- 264 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 465 mg
- Calcium
- 154 mg
- Iron
- 6.2 mg
- Magnesium
- 82 mg
- Phosphorus
- 277 mg
- Zinc
- 2.4 mg
- Vitamin A
- 148 mcg
- Vitamin C
- 24 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.90 mg
- Riboflavin
- 0.41 mg
- Niacin
- 7.3 mg
- Folate
- 239 mcg
- Water
- 18 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trim the tough, woody ends from the broccoli rabe stems and chop the remaining stems, leaves, and florets into bite-sized pieces.
Bring a large pot of generously salted water to a rolling boil at 100 degrees C or 212 degrees F. Add the penne and cook according to package directions, usually about 9 to 11 minutes.
During the last 2 minutes of the pasta cooking time, add the chopped broccoli rabe directly to the boiling pasta water to blanch.
Carefully scoop out and reserve about 100ml of the starchy pasta cooking water, then drain the penne and broccoli rabe together in a colander.
In a large skillet over medium-low heat, warm the extra virgin olive oil. Add the thinly sliced garlic, rinsed capers, and red pepper flakes. Sauté gently until the garlic is fragrant and barely golden, about 2 minutes.
Add the drained pasta and broccoli rabe to the skillet. Toss vigorously over medium heat, splashing in the reserved pasta water a little at a time to create a glossy sauce that clings to the penne.
Remove from heat. Season generously with freshly ground black pepper and additional salt only if needed, keeping in mind the capers are naturally salty. Serve immediately.
Chef's Notes
- Cooking the broccoli rabe in the same water as the pasta not only saves an extra pot, but it also lightly flavors the pasta while conserving the valuable starches you need to emulsify your sauce.
- Rinsing your capers is crucial. The heavy brine or salt they are packed in can easily overpower this delicate dish if not washed away beforehand.
- Do not rush the garlic. Cooking it gently over medium-low heat allows its natural sugars to mellow and infuse the olive oil with flavor without turning harsh and bitter.
- To elevate the texture of the dish, consider toasting a handful of panko breadcrumbs in a little olive oil to sprinkle on top right before serving for a satisfying crunch.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop with a splash of water or in the microwave.
Troubleshooting
Sauce is too oily and pooling at the bottom of the plate.
Cause: The olive oil and pasta water did not emulsify properly.
Fix: Add another splash of hot pasta water to the pan and stir rapidly off the heat until the sauce comes together.
Prevention: Reserve very starchy pasta water and toss vigorously with the pasta and oil over heat to force the emulsion.
Broccoli rabe is overwhelmingly bitter.
Cause: Natural bitterness of the vegetable was not sufficiently mellowed.
Fix: Add a squeeze of fresh lemon juice or a pinch of salt to help balance the flavor profile.
Prevention: Ensure the broccoli rabe is fully blanched for at least 2 minutes in salted water.
Garlic tastes acrid and sharp.
Cause: Garlic was cooked at too high a temperature and burned.
Fix: Cannot be fixed. If garlic burns, discard the oil and garlic and start the aromatics over.
Prevention: Sauté garlic gently over medium-low heat, monitoring closely.
Cultural Context
Broccoli rabe, or rapini, is deeply rooted in Southern Italian cooking, particularly in regions like Puglia and Campania. Traditionally paired with orecchiette, using penne offers a more accessible pantry staple while still capturing the rustic, agrodolce spirit of the cuisine. The combination of bitter greens, briny capers, and sharp garlic perfectly reflects the cucina povera tradition of creating bold, complex flavors from humble, readily available ingredients.
