SPAGHETTI WITH BROCCOLI RABE, OLIVES AND PROVOLONE

1 1/2 pounds broccoli rabe
1/4 cup extra virgin olive oil
4 garlic cloves, minced
Salt and freshly ground pepper (to taste)
32 dry-cured black olives, pitted and chopped
1 pound dried spaghetti
1 cup freshly grated Italian aged provolone cheese plus additional cheese for passing

Bring a large pot of salted water, at least 5 quarts, to a boil.

Meanwhile, trim broccoli rabe, cutting away thick, tough stems but leaving tender stems attached; you want to have 1 to 1 1/4 pounds after trimming. Add broccoli rabe to the boiling water and cook until stems are just tender, about 2 minutes. Lift out with tongs and place in a bowl of ice water to stop the cooking. Reserve cooking water.

Drain broccoli well, then squeeze gently between your hands to remove excess water. Line up a few of the stalks at a time, stem ends together, and chop crosswise at 1/4-inch intervals. Set aside.

Heat olive oil in a 12-inch skillet over moderately low heat. Add garlic and saute 1 minute to release its fragrance.

Add chopped broccoli and salt and pepper to taste. Toss to coat with seasonings. Raise heat to moderate and cook just until broccoli is hot again; don't cook too long or you will lose the bright green color. Stir in olives. Keep warm.

Boil pasta until al dente in the same water you used to cook the broccoli. Drain, reserving about 1/2 cup of the cooking water.

Transfer pasta to a large warm bowl. Add contents of skillet and toss. Add the 1 cup cheese and toss again, adding a little of the reserved cooking water if needed to moisten the dish. Serve immediately on warm dishes. Pass additional cheese at the table.

Makes 4 servings
Source: Pasta Harvest: Delicious recipes using vegetables at their seasonal best by Janet Fletcher