Authentic broccoli rabe pasta, made the Italian way. Learn how to reduce bitterness and create a perfectly balanced garlic and olive oil orecchiette pasta dish in under 30 minutes.
This classic broccoli rabe pasta recipe relies on just a handful of ingredients: garlic, olive oil, tender rapini, and perfectly cooked orecchiette.
The key is technique. When prepared properly, the slight bitterness of broccoli rabe becomes beautifully balanced, not overpowering.
In Italian cooking, pasta shapes are never random. Orecchiette, with its small cupped shape, is ideal for catching the softened greens and flavorful cooking water, creating a sauce that clings to every bite.
If you've ever found broccoli rabe too bitter or dry in pasta dishes, I'll show you exactly how to prepare it so the flavors are balanced and the texture is perfect.
Let me show you how I like to make it.
Mise en place
Prep the garlic: Crush about 4-6 garlic cloves with the side of your knife. Remove the papery skins and cut off the tips. Give them a coarse chop and set them aside. Feel free to adjust this amount based on your personal preference.
Prep the rapini: Trim the stems of 2 bunches to remove as much of the tough stalk as possible, anywhere from 1-2 inches. Then, rinse it under running water.
Instructions
Over high heat, bring a large pot of salted water to a rolling boil.
Add the broccoli rabe and cook until tender. This should take 4-5 minutes.
Strain and gently squeeze out excess moisture. Coarsely chop and set aside.
Bring a large pot of salted water to a rolling boil. Please note that you can use the same water to cook your noodles. My personal preference is to start with a fresh pot of water.
Add 1 pound of orecchiette and stir. Cook according to package directions or until almost al dente. About 1-2 minutes shy of the recommended cooking time.
While the pasta is cooking, heat ⅓ cup of olive oil in a large frying pan over medium-low heat.
Add the chopped garlic and 2 anchovy fillets. Do not allow the garlic to brown.
Mash the anchovy with the back of a spoon for about 1-2 minutes.
If using, add chili flakes and stir for 30-60 seconds.
Carefully add the cooked broccoli rabe and stir to combine. Adjust seasonings and heat through. Add 1 ladle of pasta water and occasionally stir for 4-5 minutes. Add more water if the mixture dries out.
When the orecchiette is almost al dente, drain, reserving 2-3 ladles of the water.
Add to the pan along with some of the water and continue to cook. Taste for doneness.
Turn off the heat. Add a ¼ cup of grated Parmigiano-Reggiano Cheese and a ¼ cup of grated Pecorino Romano Cheese and toss everything together.
Continue to shake the pan back and forth until a sauce forms.
Plate and garnish with more grated cheese, if desired.
Serve immediately.
Tips
- This recipe has so few ingredients, so ensure they are high quality.
- Although anchovies provide lots of character and flavor to this dish, it is an optional ingredient.
- Tossing the water with the cheese in the skillet creates a silky sauce.
- Replace orecchiette with any short pasta that can scoop up the sauce. Cavatelli and small shells are great alternatives.
- Broccoli rabe can easily be replaced with broccolini, swiss chard or even broccoli.
FAQ
What is the best pasta to use with broccoli rabe?
The best pasta to use with broccoli rabe is orecchiette. Its curved shape captures the greens and olive oil, creating a well-balanced bite. Other short pasta shapes can work, but orecchiette is the traditional choice.
How do I prevent orecchiette from sticking together?
Orecchiette can stick because of their small, cup-like shape. To prevent this, gradually add the pasta to boiling water, stirring immediately as it hits the pot. Pasta with slight ridges also helps keep them separate. If sticking persists, try a different brand or use fresh orecchiette, which almost never clumps.
Should broccoli rabe be boiled before adding to pasta?
Yes, broccoli rabe should be briefly boiled before adding it to pasta. Boiling tenderizes the stems and reduces bitterness. Many traditional recipes use the same pot of water to cook both the greens and the pasta.
Broccoli Rabe Recipes we Love
Here are a few of my favorite ways to enjoy broccoli rabe, from simple sautés to hearty pasta dishes.
- Italian-Style Broccoli Rabe aka Rapini
- Pizza Rolls with Sausage and Broccoli Rabe
- Broccoli Rabe Cavatelli Pasta
- Broccoli Rabe Soup
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Recipe Origins
This traditional dish has its origins in the beautiful Puglia region of Italy. It is referred to as Orecchiette con le cime di rapa and usually includes a topping of toasted bread, like in St. Joseph’s Spaghetti recipe.
As I have previously mentioned, my mom loved to cook.
During my youth, she often made a variation of Puglia’s signature dish with my dad’s homemade Italian sausages.
Feel free to adapt it to your preferences.
Do you have a special version of this Puglian specialty?
I would love to hear about 🙂
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this pasta with broccoli rabe recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Broccoli Rabe Pasta
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Ingredients
- 2 pounds broccoli rabe approximately 2 bunches, trimmed and washed
- 1 pound orecchiette pasta dried
- ⅓ cup olive oil extra virgin
- 4-6 garlic cloves sliced or chopped
- 2 anchovy fillets chopped
- pinch chili flakes
- ¼ cup Parmigiano-Reggiano Cheese grated
- ¼ cup Pecorino Romano Cheese grated
- salt and pepper to taste
- grated cheese to garnish top
Instructions
- Over high heat, bring a large pot of salted water to a rolling boil.
- Add the broccoli rabe and cook until tender. This should take 4-5 minutes.
- Strain and gently squeeze out excess moisture. Coarsely chop and set aside.
- Bring a large pot of salted water to a rolling boil. Please note that you can use the same water to cook your pasta. My preference is to start with a fresh pot of water.
- Add the orecchiette slowly and stir. Cook according to package directions or until almost al dente.
- While the pasta is cooking, heat the oil in a large frying pan over medium-low heat.
- Add the chopped garlic and 2 anchovy fillets. Do not allow the garlic to brown.
- Mash the anchovy with the back of a spoon for about 1-2 minutes.
- If using, add chili flakes and stir for 30-60 seconds.
- Carefully, add the cooked broccoli rabe and stir to combine. Adjust seasonings and heat through.
- Add 1 ladle of pasta water and stir occasionally for 4-5 minutes. Add more water if the mixture dries out.
- When pasta is almost al dente, drain, reserving 2-3 ladles of the water.
- Add pasta to the pan along with some pasta water and continue to cook. Taste for doneness.
- Turn off heat. Add the grated cheeses and toss everything together.
- Continue to shake the pan back and forth for a few minutes, until a sauce forms.
- Plate and garnish with more grated cheese, if desired.
- Serve immediately.
Notes
- As there are so few ingredients in this recipe, make sure they are of high quality.
- Although anchovies provide lots of character and flavor to this dish, it is an optional ingredient.
- The tossing of the water with the cheese in the skillet creates a silky sauce.
- Replace orecchiette with any short pasta that can scoop up the sauce. Cavatelli and small shells are great alternatives.
- Broccoli rabe can easily be replaced with broccolini, swiss chard or even broccoli.
Nutrition
This post was originally published on November 7, 2017, and republished on March 19, 2020, with updated content and photos. Thanks for sharing!
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Susana
Made it last night. Didn’t have orechiette, so I used rotelli instead. We loved it.
It was simple to make and result was delicious !
Thank you
Maria
So thrilled to read this! Thanks for taking the time to share Susana.
Susan
I’m so happy to have found you! I used to eat this often in a restaurant near me pre-Covid. I have tried to make it a few times, but it was never as good. This is! I had missed out the anchovies and pasta water, which obviously make a huge difference. My family is so grateful to you. Grazie tanto!
Maria
My pleasure Susan! So thrilled to read this. Thanks so much for taking the time to share, appreciate it!
Hester
Hi Maria. I’m following you from A South African village and I share your love for biscotti ever since I visited Firenze many moons ago. I used broccoli and this is a great recipe. Will it also work with spinach?
Maria
Hello Hester! Thank you so much for your support! Yes, spinach is a great variation! Enjoy!
Tony S
Delicious. I made it pretty much true to the recipe – perhaps a bit liberal with the olive oil (like a true Italian). The family loved it.
Maria
Can’t go wrong with olive oil! Thanks for taking the time to comment, appreciate it, Tony!
Vincent Tenaglia
Excellent, I love rabe and pasta, usually have steak with broccoli rabe but this recipe looked awesome and it is. The taste is the best, i added 1 extra anchovy and 3 extra cloves of garlic cause I like that bold taste. Thanks
Maria
Thanks so much Vincent. I truly appreciate you taking the time to share.
paula barbarito levitt
Maria, your family recipe is very similar to ours. I think that broccoli rabe is an acquired taste for some people, for us it is just part of our childhoods. One of my all time favorite dishes!
Maria
When I think about it, it really is so simple. Appreciate your comment ♥♥♥
Nicole | Culinary Cool
Have I told you how much I love you and your recipes?! Cause I do, and this is another one to add to the list of must-try’s. I love broccoli rabe (first time I ever had it was actually on pizza). I think I’ll pick some up next time im at the store and give this a try.
Maria
Ahhhh, thanks so much Nicole! Broccoli rabe topped pizza is soo good… I agree! Thanks so much for your kind words ♥
Gabrielle @ eyecandypopper
I don’t think I’ve ever cooked orechiette but this looks delicious! I love the added anchovy too, what a burst of flavour!
Maria
Thanks Gabrielle! The saltiness complements the bitterness, in a good way. Thanks so much for stopping by 🙂
Jessica
Mmm, so many of my favourite things in this dish! I love an easy pasta dish recipe for the cooler months, looking forward to trying this out!
Maria
Great Jessica! I am sure you are going to love it 🙂 Thanks for stopping by!
Nicoletta @sugarlovespices
We’ve eaten this dish so many times in Italy with my family and many more here in Canada with Loreto. We, as you, love the bitterness of the broccoli rabe and paired with the orecchiette it is a pasta dish we can’t say no to. I’ve never had it with anchovies, though, but I believe it gives a nice kick of flavor. I never had any problems with orecchiette sticking together, and I, like you, say: buy good quality ingredients and products!
Maria
Just like you Nicoletta, I think this is a dish that I will never get tired of eating. Thanks for taking the time to comment ♥♥♥
Jovina Coughlin
One of my favorites.
Maria
So simple and so good… me too! Thanks for stopping by Jovina 🙂
Maria
Very good recipe! Followed it exactly except for one thing. Prior to sautéing the garlic and anchovy filets, I browned a bit of hot Italian sausage removed from its casing. Then drained it and put it to the side. I returned it to the skillet when I threw in the pasta. Gave it a little extra heat and flavor
Maria
Sounds delicious Maria! Thanks for sharing.