Gomiti with Broccoli Rabe, Chickpeas, and Prosciutto

Gomiti with Broccoli Rabe, Chickpeas, and Prosciutto
Photo by Becky Luigart-Stayner


  • 3 tablespoons olive oil
  • ½ cup (2 ounces) grated Grana Padano cheese
  • ½ teaspoon crushed red pepper
  • 2 teaspoons salt
  • 1 pound uncooked gomiti (short, curled, tube-shaped pasta)
  • ½ cup sliced garlic (about 10 to 12 garlic cloves)
  • 6 quarts water
  • + 3 more ingredients
    • 1 (3-ounce) prosciutto end piece, cut into (1/4-inch-wide) julienne strips
    • 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • 10 cup coarsely chopped broccoli rabe (about 1 1-pound bunch)

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 2 cups cooking water. While...

View full recipe at My Recipes


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