What if I told you this dinner cost $5 and change?
You probably wouldn’t believe me, but it’s true.
If you discount the fact that I already had a tub of grated Parmesan cheese and a bottle of white wine I’d bought the week before, Wednesday night’s dinner cost $5.25. A head of broccoli rabe, a box of pasta, and a couple of lemons. As far as recession specials go, that’s a steal.
Pasta with broccoli rabe, garlic and lemon
2007 Lillà Trebbiano d’Abruzzo
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3 tablespoons olive oil
3 garlic cloves, peeled and crushed
1 anchovy fillet
broccoli rabe, coarsely chopped
juice of half a lemon
freshly grated Parmesan cheese (optional)
cooked pasta, drained
Gently warm olive oil in a large skillet over medium-low to medium heat. Add garlic and sauté until cloves become lightly golden. Discard garlic or reserve for another use. Add anchovy fillet. Mash fillet into garlic-infused oil, letting it disintegrate into the sauce, about 30 seconds to 1 minute.
Add broccoli rabe. Cook, stirring frequently until leaves are slightly wilted and stalks turn a bright green, about 3 to 4 minutes. Stir in lemon zest and lemon juice. Remove skillet from heat.
Add cooked, drained pasta. Toss to coat. Check seasoning (you shouldn’t need it — but it’s your call). Serve at once, passing cheese at the table.
If you want to make this vegetarian, substitute caramelized onions or onion confit for the anchovy.