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April 4, 2016

Linguine with Olives and Broccoli Rabe

Jessica Nadel, Greens 24/7/The Experiment Publishing

  • Big flavor in every forkful! Jackie Sobon

Serves 4


1 bunch broccoli rabe or long-stemmed broccoli
2 tablespoons olive oil, plus extra to serve
1 tablespoon minced garlic
1/4 cup (60ml) lemon juice
1/4 cup (60ml) dry white wine
1/4 cup (60g) capers, drained
16 ounces (450g) linguine
1/2 cup (115g) olives
Sea salt to taste
Freshly ground black pepper to taste


1. Chop the broccoli rabe, separating the stems from the tender greens. Bring a medium pot of water to a boil and add the stems for 1 minute, then add the greens for a further minute. Drain and set aside.

2. Heat the oil in a large sauté pan and add the garlic. Cook for 1 to 2 minutes, stirring frequently so that it doesn’t brown, then add the broccoli rabe, lemon juice and wine and raise the heat to high. Simmer for 3 to 4 minutes until reduced by half, then add the capers and olives, stir and remove from the heat.

3. Cook the pasta according to instructions and drain, reserving 1/4 cup (60ml) of the cooking water.

4. Mix the sauce and reserved cooking water into the pasta. Drizzle with more olive oil, if you like, then season lightly with salt and freshly ground black pepper, and serve.