pasta with broccoli rabe

I love to add fresh breadcrumbs to this dish for a bit of added crunch. I use leftover (ciabatta) bread and toast it in the oven until just crispy. Chop it into fine breadcrumbs either by hand, or in a food processor and scatter them over the top of the finished dish if desired. Adjust the amount of red pepper flakes to taste, depending on how spicy you want the dish to be.

2 ounces spaghetti
1 tablespoon extra virgin olive oil
1/4 small onion, thinly sliced
Salt, to taste
Freshly ground black pepper
1 small clove garlic, sliced
1/2 bunch broccoli rabe (rapini), stems removed
1/4-1/2 cup low-sodium vegetable stock
Dash red pepper flakes, or to taste
1/4 cup Parmigiano-Reggiano, finely grated
2-3 tablespoons toasted breadcrumbs, optional

1. Bring a pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente. When pasta is done, drain and set aside, reserving about 1/2 cup of pasta water.
2. In a large sauté pan, heat oil over medium heat. Add onion about cook for 5 minutes, until onion becomes translucent. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add broccoli rabe, 1/4 cup stock and 1/4 cup reserved pasta water and cook until broccoli rabe is just tender but still slightly crispy, about 5 minutes.
3. Add pasta to pan along with red pepper flakes and toss to combine, about 2-3 minutes. Add more stock or pasta water if necessary. Transfer to a serving dish and top with Parmigiano-Reggiano and breadcrumbs (if using) and serve warm.

Serves 1.