Pasta with Smothered Broccoli Rabe and Olives
Many Mediterranean cooks use clay pots to cook foods without added liquid. In Sicily, the method is called affogato and the pot is an earthenware tegame. In Paula Wolfert's adaptation of a specialty she enjoyed many years ago at the Ristorante Circolo Uliveto, in the Sicilian town of Trecastagni, she substitutes an easier-to-find cazuela for the tegame. She uses it to cook coarsely chopped broccoli rabe (ideally the young, leafy kind) with grated pecorino cheese, briny olives and meaty anchovies, then folds the mixture into boiled pasta and bakes it. More Great One-Dish Pastas
The broccoli rabe can be prepared through Step 2 and refrigerated overnight in the cazuela. Bring to room temperature before proceeding.
The bitterness of broccoli rabe (and similar vegetables) can make tannic red wines taste harsh, so pour a fresh white with this earthy pasta dish. Sauvignon Blanc is a good choice, particularly a wine from the Sancerre region in France's Loire Valley or from northeastern Italy.