PREP: Mise the recipe ahead of time.

1. Fabricate and par-cook the broccoli rabe:

• Bring about 2 qt water to the boil. Place a bowl of cold water next to the stove.
• Pick over the broccoli rabe to remove any wilted or browned leaves.
• Pull the large leaves and their wiry stems off of the broccoli rabe stalks.  Remove and discard the stems from the leaves.
• Trim off and discard the bottoms of the stalks. Remove the thick skin from the stalks by loosening it with a paring knife then pulling upward. Cut the stalks and flower-like tops into 3-inch lengths, and hold these separate from the leaves.
• Blanch the broccoli rabe: Drop the stalks and florets into the boiling water and cook for about 20 seconds. Add the leaves and push them down until submerged. Cook for an additional 10 seconds.
• Use a “spider” strainer or tongs to transfer the broccoli rabe into the bowl of cold water, and then place the bowl in the sink. Refresh under cold running water for about 1 minute.
• Drain the broccoli rabe and blot dry on paper towels.
• If prepping ahead, store the broccoli rabe in a plastic bag with a folded towel placed in the bottom.

2. Make the chickpea sugo crudo:

• Use a swivel peeler to remove a strip of zest from the step 2 lemon. Mince the zest and place it in in a small food processor or small bowl.
• Mince the onion and garlic, and add them to the processor or bowl with a pinch of salt.
• Add the step 2 chickpeas and reserved chickpea liquid, remembering to keep the specified amount for using whole later in the recipe.  Squeeze in some lemon juice.  Pulse the processor blade (or use a potato masher in the bowl) to crush the chickpea mixture into a rough purée.  Take care not to grind the sugo smooth; it should retain a rustic, slightly chunky texture.
• Pulse in the step 2 olive oil (or use a fork to beat the oil into the chickpea mixture).
• Stir the capers into the chickpea mixture.
• Evaluate the seasoning and correct with more salt and lemon juice, if needed. (Keep in mind that the sugo will be flavoring a substantial amount of pasta, so it should be highly seasoned.)
• If prepping ahead, place the sugo in a container.

3. Make the pangrattato (sautéed breadcrumbs):

• Melt the butter in a small sauté pan over low heat.
• Stir in the panko crumbs and cook for a few seconds until the butter absorbs into them.
• Continue cooking over low heat, stirring often, until the crumbs become crisp and deep golden brown.
• Cool the crumbs to room temperature.
• If prepping ahead, store in a plastic bag.

4. Fabricate the olives:

• Use a sharp paring knife to pare the flesh off of each olive, cutting from top to bottom along the contour of the pit. Discard the pits. (If using pitted olives, cut them lengthwise into fourths.)
• If prepping ahead, place the olives in a small container.

5. Assemble the remaining ingredients.

HOLD: Refrigerate all fresh ingredients up to 4 days.  Store the breadcrumbs at room temperature. 

COOK! Finish and plate your dinner.

6. Bring the chickpea sugo crudo to room temperature:

7. Bring about a gallon of water to the boil in a large pot.  Have ready a bowl of cold water near the stove.

8. Chop the parsley leaves.

9. Set up the broccoli rabe:

• Place the broccoli rabe in a microwave-proof container. Toss it with a little salt, squeeze in a little step 9 lemon juice, and drizzle with the step 9 olive oil.
• Cover the container and place it in a microwave oven.

10. Fabricate the tomatoes:

• Blanch the tomatoes in the boiling water for about 15 seconds, then transfer to the bowl of cold water. Place the bowl under cold running water and refresh for about 1 minute.
• Core the tomatoes, slip off the skins, and cut them in half widthwise. Use your finger to remove most of the seeds.
• Cut the tomatoes into ¼-inch dice and place on a folded paper towel to drain.

11. Cook and sauce the pasta, and reheat the broccoli rabe:

• Add the step 11 salt to the boiling water, drop in the spaghetti, and stir to separate it and prevent sticking to the pan. Cook at a rapid boil, stirring occasionally, for about 8 minutes to an al dente texture.
• Meanwhile, place a nonstick sauté pan over low heat until very warm, but not hot.
• Reheat the broccoli rabe in the microwave for about 2 minutes until hot through.
• Drain the oil from the tuna.
• Use a “spider” strainer to transfer the spaghetti with its clinging cooking water into the sauté pan.
• Add the chickpea sugo crudo, olives, and step 11 chickpeas to the spaghetti. Use tongs to toss the spaghetti and sauce together.
• If necessary, adjust the consistency of the sauce by tossing in more hot pasta water. The sauce should cling to the pasta but remain slightly “loose,” or liquid. (The sauce will further "tighten" as it binds to the pasta.)
• Evaluate the seasoning and, if necessary, adjust with salt and lemon juice.
• Add the tuna, using a fork to break it up into medium-size flakes as you nudge it into the pan.
• Gently toss in the tomatoes.

12. Plate:

• Mound a portion of the spaghetti into each warm pasta bowl, evenly distributing the tuna, olives and chickpeas.
• Arrange the broccoli rabe around the pasta.
• Sprinkle some of the pangrattato onto the spaghetti, reserving the rest in a small serving bowl to pass at the table.
• Sprinkle the parsley onto the spaghetti.
• Pass the peppermill at the table.