In a large pot of boiling water cook broccoli rabe until tender*, remove from the pot and drain well, do not throw out the water, add salt, bring to a boil add the pasta and cook until al dente.
In a large frying pan add oil, garlic, cooked broccoli rabe* , salt (start with a 1/4 teaspoon) and hot pepper flakes to taste, combine with two forks smash down a bit on the broccoli rabe, heat thoroughly on medium/high heat for about a minute, immediately add the cooked pasta, 3-4 tablespoons of pasta water and cook on high heat tossing the pasta until liquid has almost completely evaporated approximately 20-30 seconds. Serve immediately with freshly grated parmesan cheese. Enjoy!
*To clean broccoli rabe, leave the flower (unopened) and a small part of the stem and a couple of leafs (the tender parts of the vegetable) , boil in unsalted water for approximately 10 minutes (you want it tender but not mushy, if the stem gives when pinched it is done)
Any leftover pasta should be stored in an airtight container for approximately 2-3 days.