Spaghetti Aglio e Olio with Broccoli Rabe
Spaghetti Aglio e Olio is a classic Italian recipe consisting of spaghetti tossed in a garlic infused olive oil pasta sauce, sometimes with red pepper flakes for a pinch of spicy. This veggie-loaded version is easy to make and full of healthy vegetables like broccoli rabe, roasted red peppers, and sun-dried tomatoes.
Ingredients
- 1 lb dry weight spaghetti
- 1 bunch broccoli rabe chopped
- 3/4 cup Botticelli Extra Virgin Olive Oil
- 8-10 large garlic cloves minced
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup roasted red peppers sliced
- 1/3 cup sun dried tomatoes sliced and rehydrated (reserve the liquid)
- 1/3 cup black olives sliced
Instructions
- COOK THE PASTA: Cook pasta according to package directions. Drain, do not rinse, and set aside. If you’re using a removable colander, leave the pasta water and use it to blanch the broccoli rabe next.
- BLANCH THE BROCCOLI RABE: Bring a large pot of salted water (about 6-8 cups) to a boil, and blanch the chopped broccoli rabe for 1-1 ½ minutes. Drain and tamp dry with a paper towel.
- TOAST THE GARLIC: Combine the Botticelli Extra Virgin Olive Oil, garlic, red pepper flakes, salt, and pepper in a large saute pan and turn heat to medium-low. Let the garlic toast/brown slightly in the oil for about 5-7 minutes as the spices and flavors infuse the oil.
- COOK THE VEGGIES: Turn the heat to low, add broccoli rabe, roasted red peppers, and sun dried tomatoes as well as 3 tablespoons of the sun dried tomato liquid to the saute pan, toss to coat, and let cook in the pan for about 3-5 minutes.
- TOSS IT TOGETHER: Transfer pasta to a large bowl. Pour the contents of the saute pan over the pasta and fold gently to incorporate. Serve hot and enjoy!
Video
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 6gProtein: 1gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 24gSodium: 256mgFiber: 1gSugar: 2g
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