Recipes › Pasta › Orecchiette With Broccoli Rabe Recipe

Orecchiette With Broccoli Rabe Recipe

Recipe by Pedro M. A. Neves

Orecchiette with broccoli rabe is a classic Puglian pasta dish that combines tender ear-shaped pasta with slightly bitter, garlicky greens. This rustic yet elegant main course comes together quickly with just a handful of simple ingredients, letting the quality of each component shine through. Finished with fruity olive oil and a hint of red pepper, it's an authentic taste of southern Italy.

Ingredients

• 400 g orecchiette pasta (14 oz)
• 500 g broccoli rabe, trimmed (1 lb 2 oz)
• 6 cloves garlic, thinly sliced
• 80 ml extra virgin olive oil (1/3 cup)
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• Grated Pecorino Romano cheese (optional, 60 g / 1/2 cup for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 4-5 minutes until tender-crisp with just a slight bite remaining. Remove with a slotted spoon to a plate, reserving the cooking water.

2. Add the orecchiette to the same boiling water and cook according to package directions until al dente, usually 12-14 minutes. Stir occasionally to prevent sticking.

3. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant but not browned.

4. Add the cooked broccoli rabe to the garlic oil mixture and toss gently to coat. Season lightly with salt and black pepper. Keep warm over low heat.

5. Reserve 240 ml (1 cup) of the pasta cooking water before draining the orecchiette.

6. Add the drained orecchiette to the skillet with the broccoli rabe and toss well. Add 120-180 ml (1/2 to 3/4 cup) of the reserved pasta water, a little at a time, to create a light sauce that coats the pasta.

7. Toss everything together over low heat for 1-2 minutes until the pasta and greens are evenly combined and the sauce clings to the pasta.

8. Divide among serving bowls and drizzle with a touch more olive oil. Top with freshly grated Pecorino Romano cheese if desired and serve immediately.

Substitutions

• Use regular pasta such as penne or rigatoni if orecchiette is unavailable
• Substitute broccoli rabe with cavolo nero (Tuscan kale) or regular broccoli for a milder flavor
• Use Parmigiano-Reggiano instead of Pecorino Romano for a less sharp, creamier cheese note
• Replace red pepper flakes with fresh chili peppers or reduce quantity to 1/4 teaspoon for mild heat preference

Tips

• Do not overcook the broccoli rabe; it should retain some bite and texture. The second cooking in the skillet will soften it slightly.
• Starch from the pasta water is essential to creating the silky sauce; add it gradually and adjust the amount to your preferred consistency.
• Toast the garlic gently without browning to avoid bitterness; the oil should be barely simmering when you add the garlic slices.
• Serve immediately while hot; this dish does not hold well and is best eaten straight from the pan.

This dish originates from Puglia, the heel of Italy's boot, where broccoli rabe and orecchiette (meaning 'little ears' in Puglian dialect) are staple ingredients. The simplicity of the preparation reflects the region's peasant food tradition, where fresh vegetables, pasta, garlic, and olive oil are combined with minimal intervention.

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