Pasta with Broccoli Raab and Olives
cut into 2-inch (5 cm) pieces, 450 g
fettuccine, or pasta shape of your choice, 450 g
Kalamata or oil-cured black olives
pitted and chopped
hot chilli flakes
Salt and freshly ground pepper to taste
Cook the broccoli raab in a large pot of boiling salted water until slightly tender but still firm, about 3 minutes.
Remove the broccoli raab with a slotted spoon and set aside.
Add the pasta to the same water and boil until almost cooked – it should still be quite firm.
Drain the pasta, reserving about 1 cup (250 ml) of the cooking liquid.
Heat the oil in a large skillet over moderate heat and sauté the olives, garlic, and chili flakes for about 2 minutes.
Add the broccoli and cook an additional 2 minutes, stirring frequently.
Add the drained pasta and the reserved cooking liquid and cook, stirring frequently, until the pasta is al dente and most of the liquid is absorbed, 3 to 5 minutes.
Adjust the seasoning with salt and pepper and garnish with pine nuts if desired.
I often serve with toasted pine nuts for an added texture.