MAKES ENOUGH TO SERVE WITH 1 1/2 TO 2 POUNDS PASTA
This sauce is excellent served with orecchiette.
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broccoli rabe, washed and stemmed
Extra Virgin Olive Oil
2 large cloves
Gaeta olives, coarsely chopped
Fine sea salt to taste
Coarsely ground black pepper to taste
Cook the broccoli rabe uncovered in 4 cups of salted, boiling, water for 5 minutes. Drain well in a colander. Coarsely chop the broccoli and set aside.
In a skillet, heat the olive oil. Sauté the garlic, anchovies. Add the gaeta olives, simmer five minutes. Add broccoli rape, hot red pepper flakes, and salt and pepper to taste. Cook the mixture, stirring occasionally for about 5 minutes. Set aside and keep warm while the pasta cooks.
Combine with cooked, drained orecchiette or other chunky pasta.
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