Linguine with Colatura di Alici and Erbe di Campo

Primo
Mon, 12/08/2014 - 03:00
Difficult Level
Low
Cooking Time
25 minutes
Cost
Low

Recipe courtesy of Eataly

Ingredients

linguine
500 gr
broccoli rabe
700 gr
colatura di alici
1 tbsp
extra virgin olive oil
4 tbsp
salt
to taste
chili flakes
1 tea spoon
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Preparation

Wash and clean the greens, leaving them in cold clean water for 10 minutes and then rinse away any remaining grit. Chop the greens into 2-inch wide ribbons and set aside.

In a large pan, sautè the garlic in olive oil until lightly golden, add the greens and season with salt. Cook on a medium heat until the greens are wilted, then remove the pan from the heat.

Place a pot of salted water on the stove and bring to a boil. Add the pasta and cook until al dente.

Once the pasta is cooked, drain it and add it to the pan with the  greens. Toss the pasta and greens over a low flame, add the colatura and toss again to coat the pasta evenly.  Add a couple of ladle of  pasta cooking water, if needed, for both seasoning and to create a creamier sauce. Serve hot with chili flakes!

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You can purchase some of the ingredients to make this recipe from our partners EATALY.COM:

Pasta - Extra Virgin Olive Oil - Colatura di Pesce

 

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