- 1 pound spaghetti
- 1 (1-lb) bunch broccoli rabe, hollow stems discarded and leaves and remaining stems cut into 2-inch pieces
- 1/2 cup olive oil
- 5 garlic cloves, finely chopped
- 1/2 to 3/4 teaspoon dried hot red-pepper flakes (to taste)
- 3/4 teaspoon salt
- Accompaniment: grated parmesan
- Cook pasta according to package instructions. When pasta is 5 minutes from finished, add broccoli rabe to pot and continue to cook until pasta is al dente. Drain in a colander and transfer to a large serving bowl.
- Meanwhile, cook remaining ingredients in a small heavy skillet over moderate heat, stirring frequently, until garlic is pale golden, 3 to 4 minutes. Pour over pasta and toss to combine.