Spaghetti with broccoli rabe and fried garlic is a typical dish of Apulian cuisine. It is also alternated with homemade orecchiette.
Fried garlic in extra virgin olive oil and spicy chili are therefore part of our traditional simple and genuine cuisine. Moreover, this recipe is really easy and quick; the only effort is cleaning the vegetables, but there are also greengrocers who sell them already prepared, making it easier for working moms.
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 10.5 oz spaghetti
- 1.1 lbs broccoli rabe
- 4 tbsps extra virgin olive oil
- 1 clove garlic
- 2 anchovies
- to taste spicy chili
Tools
- Pot
- Pan
Preparation
Put a pot on the stove to cook the spaghetti al dente.
In the meantime, clean the vegetables by cutting the tops and tender leaves with a knife.
Wash repeatedly and when the water in the pot boils, add the vegetables a few seconds before the spaghetti. Cook for about ten minutes.
Add a little salt to the water.
In a pan, add enough oil to season the pasta along with the peeled, chopped garlic and anchovies.
Drain the pasta with the vegetables and finally serve on plates with a tablespoon of oil and seasoning.
Add chili powder for those who desire.
Spaghetti with Broccoli Rabe and Fried Garlic Apulian Recipe
Tips for spaghetti with broccoli rabe and fried garlic:
However, prepare it the same day you buy the vegetables, at most the day after and no later.
A first course I often prepare on Saturdays, market day in my small village, because I have the opportunity to buy good broccoli rabe in abundance from the generous merchants of Carpino, an agricultural town in the province of Foggia.
It is a simple but tasty poor dish.
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