Broccoli Raab and Spaghetti

 

Spaghetti with Broccoli Raab

 

Bring a large pot of water to boil, toss in the cleaned raab (remove the big stems, cut to size) and when the water comes back up to a boil toss in the spaghetti and boil for the time recommended on the pasts package.

 

In the meantime, in a small sauté pan, add a few tablespoons of olive oil, 2 anchovies and a couple chopped garlic cloves and brown the garlic on low heat.

 

If you have fresh paprika, toss in some of that in the hot oil just as you turn off the heat for the garlic, or use a pinch of red pepper flakes.

 

Strain the pasta and raab, put back in the main pot and mix-in the garlic mixture and douse with another tablespoon of the GOOD sweet paprika.  If you don’t have the good, tangy and sweet paprika just leave it out.

 

Sprinkle with cacio ricotta (dried salt-cured ricotta) or pecorino romano cheese.

 

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