Reca Pasta with Tomato-Pepper Sauce

Ingredients

• 250 g reca (broccoli rabe or similar leafy greens)
• 2 tbsp olive oil
• 2 cloves garlic
• 1 medium red bell pepper
• 1 cup (240 g) crushed tomatoes
• 1 tbsp tomato paste(optional)
• 1 tsp dried oregano
• 0.25 tsp red pepper flakes(optional)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 170 g pasta (penne or spaghetti)
• 0.25 cup (25 g) grated Parmesan or Pecorino(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta until al dente, then reserve about 1/2 cup pasta water and drain.

2. 2

   While the pasta cooks, chop the reca and dice the bell pepper. Mince the garlic.

3. 3

   In a large pan, heat 1 tbsp olive oil over medium heat. Sauté garlic and bell pepper for 3–4 minutes until fragrant and slightly softened.

4. 4

   Add crushed tomatoes, tomato paste (if using), oregano, red pepper flakes (if using), salt, and black pepper. Simmer 10–12 minutes, stirring occasionally.

5. 5

   Add the reca to the sauce and cook 3–4 minutes until tender. Loosen with a splash of reserved pasta water if needed.

6. 6

   Toss the drained pasta with the tomato-pepper reca sauce. Finish with the remaining 1 tbsp olive oil and top with grated cheese (if using).