Charred Broccoli Rabe with Chitarra and Lemony Bread Crumbs

Spicy, charred broccoli rabe is tossed with strands of al dente pasta and crunchy bread crumbs in this elegant summer pasta from Andrew Zimmern.

  • Total Time:
  • Servings: 6

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  • 1/4 pound day-old Italian bread, torn into chunks
  • 1/4 cup lightly packed flat-leaf parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 1 small garlic clove, minced
  • Salt
  • Pepper
  • 1 pound broccoli rabe, stem tips trimmed
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Pepper
  • 1 pound chitarra or spaghetti
  • 3 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon fresh lemon juice
  • Freshly grated Parmigiano-Reggiano cheese, for serving

How to make this recipe

  1. Make the Bread Crumbs

    Preheat the oven to 375°. In a food processor, pulse the bread with the parsley, olive oil, zest and garlic until coarse crumbs form. Season with salt and pepper, then spread on a large rimmed baking sheet. Bake for 7 to 10 minutes, until golden and crisp; let cool.

  2. Make the Pasta

    Light a grill. In a large bowl, toss the broccoli rabe with 2 tablespoons of the olive oil and season with salt and pepper. Grill over high heat, turning occasionally, until crisp tender and lightly charred all over, 3 to 5 minutes. Transfer to a work surface and let cool slightly, then finely chop.

  3. Make the Pasta

    Meanwhile, in a large saucepan of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.

  4. Make the Pasta

    Wipe out the saucepan and heat 1/4 cup of the olive oil in it until shimmering. Add the garlic and crushed red pepper and cook over moderately high heat, stirring, until fragrant and just starting to brown, about 1 minute. Add the pasta, broccoli rabe, reserved cooking water, lemon juice and the remaining 2 tablespoons of olive oil and cook, tossing, until the pasta is coated, about 2 minutes. Season with salt and pepper.

  5. Make the Pasta

    Transfer the pasta to a serving bowl and scatter some bread crumbs on top. Serve right away, passing additional bread crumbs at the table.

Make Ahead

The lemony bread crumbs can be refrigerated for up to 4 days. Toast in a 325° oven for 5 minutes before using.

Contributed By Photo © Madeleine Hill Published June 2014

496894 recipes/charred-broccoli-rabe-with-chitarra-and-lemony-bread-crumbs 2014-06-10T22:16:19+00:00 Andrew Zimmern summer|italian|pasta-and-noodles|6|fast|make-ahead|vegetarian|web-exclusive|weeknight-dinner june-2014 recipes,charred-broccoli-rabe-with-chitarra-and-lemony-bread-crumbs 496894

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