Pasta with Broccoli Raab and Olives

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            FOOD FUNNY
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Thanks to Amber in Florida for sending this one in:

I'm sure that we all have heard the expression that "such-and-such
is the best thing since sliced bread," but not many are familiar with
the beginnings of sliced bread.

Bread was first sliced and sold as such in Chicago. There, shortly
after the turn of the century, a young man inherited a small corner
bakery from his parents and began to operate it. One day a customer
told him that she had cut her hand while slicing bread she bought
at the bakery. Upon hearing this, the young man sliced a loaf for her.
She came in the next day with her neighbor; they both wanted their
bread sliced.

Soon, the man had such a demand for sliced bread that he began
to use a longer knife so that he could slice two loaves at once. The
demand grew and he was soon slicing three loaves simultaneously.
He searched in vain for a knife long enough to slice four loaves at
once. After weeks of searching, he still could not find a knife long
enough to slice four loaves.

One night, as he and his wife were out for an evening stroll in
the neighborhood, something in a store window caught his eye.
He hurried over to the window and stood there staring. His wife
walked up beside him and asked what had so captured his
attention. In an excited voice he said, "I'm looking over a four loaf
cleaver, that I overlooked before!"

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            TODAY'S RECIPE
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Broccoli raab (also known as rapini and rape, the source of Canola
oil) is one of those vegetables that people either love or hate. If its
bitterness isn't to your liking you can substitute regular broccoli or
even asparagus in this recipe.

Pasta with Broccoli Raab and Olives

1 lb (450 g) broccoli raab, cut into 2-inch (5 cm) pieces
1 lb (450 g) spaghetti, fettuccine, or pasta shape of your choice
2 Tbs (30 ml) olive oil
12-18 Kalamata or oil-cured black olives, pitted and chopped
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) hot chile flakes
Salt and freshly ground pepper to taste
Toasted pine nuts (pignoli) for garnish (optional)

Cook the broccoli raab in a large pot of boiling salted water until
slightly tender but still firm, about 3 minutes. Remove the broccoli
raab with a slotted spoon and set aside. Add the pasta to the same
water and boil until almost cooked - it should still be quite firm.
Drain the pasta, reserving about 1 cup (250 ml) of the cooking liquid.
Meanwhile, heat the oil in a large skillet over moderate heat and
saute the olives, garlic, and chile flakes for about 2 minutes. Add
the broccoli and cook an additional 2 minutes, stirring frequently.
Add the drained pasta and the reserved cooking liquid and cook,
stirring frequently, until the pasta is al dente and most of the liquid
is absorbed, 3 to 5 minutes. Adjust the seasoning with salt and
pepper and garnish with pine nuts if desired. Serves 4 to 6.
Received on Wed Jul 20 10:13:38 2005