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A classic dish from Puglia. I eat pasta almost every day, and for me the best way to eat pasta is with vegetables. If the dish can then take you straight to Italy with your imagination, even better. This is how my grandmother still makes orecchiette with broccoli rabe!
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 15 minutes |
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A classic dish from Puglia. I eat pasta almost every day, and for me the best way to eat pasta is with vegetables. If the dish can then take you straight to Italy with your imagination, even better. This is how my grandmother still makes orecchiette with broccoli rabe!
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Ingredients
- 2 bunches broccoli rabe
- 350 grams orecchiette pasta
- 1 clove garlic
- chili flakes to taste (optional)
- Extra-virgin olive oil to taste
- Salt to taste
Servings: people
Units:
Instructions
- Clean the broccoli rabe by soaking and then removing the leaves and the florets from the stem (discard the stem)
- Blanch broccoli rabe in salted boiling water for a minute or two. Do not discard the water, as we are going to boil the pasta in it (the secret to a perfect and authentic orecchiette)
- Remove the rabe from water with a colander, and squeeze as much water out as you can. Set aside.
- Boil the pasta in the same water where we have cooked the vegetables. Cook al dente.
- Drain pasta and pour in the skillet with the rabe. Sauté for a few minutes to allow all the flavors to come together; salt to taste and add more chili flakes, if desired. Serve hot.
Recipe Notes
This pasta will keep in the fridge for a day or two, and it's a delicious leftover the following day.
You can skip the garlic and/or the chili, or you can add more garlic if you like it.
Buon appetito!
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