bittman made this. and then i did too. and now you should. because it’s both fast and easy and well, quite perfect. besides the 4 ingredients in the title there’s only red chili flakes, olive oil and a bit of cheese on top – that’s it.
this is a humble dish. a weeknight dish. although it’s also a perfect primi for a bigger dinner. to be quite honest, this pasta opened for the pompano. but on a different day it would have been very respectable all on its own.
so yes, these are the kinds of dishes you need to know about. and really, any green will do. you could add some fresh oven roasted tomatoes, some grilled baby eggplant slices – or hey, use zucchini. because you know that’s coming in droves. you csa members out there? soon enough it will be Zucchini Forever. so you are very welcome in advance. because i know you. come august? you’ll be begging for a fresh take on a zucchini dish… so toasted garlic and fresh breadcrumbs are now IMPORTANT. because together they make nearly everything better.
a sharper close up because i thought you might be pining for a better look at this…
oh, and as you might imagine, the process is a total cinch. just get some well salted water to a rolling boil. in the meantime heat some olive oil in a pan and toast some sliced garlic until it’s a light brown. reserve off to the side. then do the same for your fresh breadcrumbs. and listen, there’ll be no panko or store bought crumbs allowed here, ok? just dice up some good leftover fresh bread or give it a quick whirl in the old fo-pro. bag and freeze. then use with abandon whenever…
the broccoli rabe goes into the boiling water first and after 3 or 4 minutes, it’s removed with tongs and placed in a bowl of very cold water. drain and roughly chop the greens and set aside. then the pasta goes into the water to cook. when it’s done, add the noodles to a very warm pan along with the greens. add the chili flakes to taste and then toss well with perhaps a bit more olive oil – only if needed. plate the pasta, adding the toasted breadcrumbs, then some of the garlic slices and a bit of cheese – parmigiano or pecorino. use whatever you have on hand. you don’t need much.
i love this kind of dish. every ingredient pops. and it’s just so basic – but somehow it’s also so damn good. so good that really, i could eat this over and over again, reincarnating it into something a bit different each time. or not.
you see that bowl right there? it’s my kind of food…
(bittman’s version with a video – i just love this guy)
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