This Broccoli Rabe Orecchiette Pasta recipe is a classic example of how simple ingredients come together perfectly to create a great Italian pasta dish.
2poundsbroccoli rabeapproximately 2 bunches, trimmed and washed
1poundorecchiette pastadried
⅓cupolive oilextra virgin
4-6garlic clovessliced or chopped
2anchovy filletschopped
pinchchili flakes
¼cupParmigiano-Reggiano Cheese grated
¼cupPecorino Romano Cheesegrated
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.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.