Serves: Makes 6 servings
- 2 pounds broccoli rabe
- 1 pound whole-wheat linguine
- ½ cup extra virgin olive oil
- 6 cloves garlic, minced
- Kosher or sea salt
- 3 tablespoons coarsely chopped dried mild to medium-hot red chiles such as New Mexico chiles
- Handful of freshly grated pecorino cheese, plus more for the table
- To trim the broccoli rabe, remove any stems that feel woody, dry, or tough. (Sometimes the thick stems are more tender than the spindly ones.) Trim any dry stem ends, then slit any stems that are thicker than a pencil so they cook more quickly.
- Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe and cook until the stems feel tender, 2 to 3 minutes. With a wire-mesh skimmer or tongs, transfer the broccoli rabe to a sieve or colander, reserving the boiling water for cooking the pasta, and immediately run under cold running water to stop the cooking. When cool enough to handle, squeeze to remove excess moisture and chop coarsely.
- Add the pasta to the boiling water and cook, stirring often with tongs, until al dente.
- While the pasta cooks, heat ½ cup of the olive oil in a large skillet over moderately low heat. Add one-third of the minced garlic and cook, stirring, until fragrant, about 1 minute. Add the broccoli rabe and season with salt. Stir to coat with the oil and garlic and cook until hot throughout. Keep warm.
- In a small skillet, heat the remaining ¼ cup olive oil over moderate heat. Add the remaining garlic and the chiles and cook, swirling the pan occasionally, until the garlic just begins to color and the chiles become crisp. Set aside.
- When the pasta is al dente, set aside 1 cup of the boiling water, then drain the pasta in a sieve or colander and return it to the hot pot over moderate heat. Add the broccoli rabe and toss well with tongs, adding some of the reserved hot water as needed to moisten the pasta. Add the garlic-chile oil and pecorino and toss again. Serve immediately and pass additional pecorino at the table.