PASTA WITH BROCCOLI RABE

Sometimes the simplest dishes are the tastiest and that is certainly true of one of my old favorites--orecchiette with broccoli rabe. Orecchiette, or "little ears," is typically served with this slightly bitter, but delicious green, but you can substitute almost any chunky shape (e.g. radiatori, shells). It is also traditional to use Romano cheese, which is a bit sharper than Parmesan. When you're looking for a nutritious and quick comfort food, look no further than this peasant dish.

6 servings - 7 WW points per serving
1 bunch of broccoli rabe (about 1 1/4 lbs)
2 tbs extra virgin olive oil
5-6 cloves garlic, sliced very thinly*
pinch of crushed hot red pepper
1 lb orecchiette
1 tbs grated Romano cheese

*while I don't use a razor, "Goodfellas' style," to slice my garlic, I do slice it very, very thinly, the better to crisp it up

Cut the broccoli rabe, including the stalks, into 1 inch lengths.

Heat the olive oil in a skillet over low heat until warm, then add the garlic and the crushed hot red pepper. Cook, watching it carefully, until the garlic slices are a lovely golden color and are crispy.

Remove from heat while you cook the pasta in a large pot of salted, boiling water for 5 minutes. Stir in the broccoli rabe and cook, stirring, until the pasta is al dente (firm to the tooth), about 8-10 minutes more.

Ladle about 1/2 cup of the pasta cooking liquid into a large serving bowl. Drain the pasta and broccoli rabe, then add to the serving bowl. Drizzle the garlic and oil over the pasta, sprinkle with the cheese, and toss. Enjoy immediately. (I like an extra little drizzle of olive oil and more cheese, but be sure to count those extra calories)
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TASTE NOTES
I never tire of this dish whether I make it "straight" as outlined above or with crumbled sausage or with cannellini beans. The slow cooking of the thinly sliced garlic renders it as sweet as roasted garlic. The crunch is a nice contrast to the pasta and the garlic is a wonderful contrast to the slightly bitter broccoli rabe. All I need is a salad and a glass of my favorite red wine. Who says you have to spend a lot of money to eat well?
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This past weekend we took down our Christmas tree and I began, room by room, to pack away the decorations for next year. I haven't had the heart to touch the guest room yet, since I know Molly Bloom will miss her little friends.