Recipe: Pasta with Spicy Broccoli Rabe and Raisins

PASTA WITH SPICY BROCCOLI RABE AND RAISINS

2 bunches (1 lb each) broccoli rabe, ends tripped off and cut across into 1-inch pieces
1 pound regular or whole wheat penne pasta, uncooked
4 teaspoons vegetable stock, divided use
6 tablespoons raisins
8 cloves garlic, minced
4 tablespoons water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt
Freshly ground pepper

Bring a large pot of lightly salted water to the boil. Add the broccoli and blanch for 1 minute. Drain and pat dry.

Bring another large pot of slated water to the boil. Add pasta and cook until al dente.

Meanwhile, heat 2 teaspoons of the vegetable stock in a large nonstick skillet over medium heat. Add the raisins and cook, tossing frequently, until lightly "toasted". Add the garlic and cook, stirring constantly for 30 seconds.

Add the broccoli, the 4 tablespoons water and the red pepper flakes to the skillet and cook until tender (about 5 minutes).

Drain the pasta and add the broccoli, the remaining 2 teaspoons vegetable stock, the lemon juice, salt and peeper to taste. Toss combine.

Divide about 4 plates and serve.

Makes 4 servings
Adapted from source: Molly O'Neill in New York Times Magazine, March 20, 1994