Orecchiette with Broccoli Rabe
Tender pasta tossed with garlicky broccoli rabe in a simple, flavorful dish that comes together in under 25 minutes. A classic Italian weeknight dinner that tastes restaurant-quality but requires only six ingredients.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 8 oz orecchiette pasta
- 1 lb broccoli rabe, cut into 2-inch pieces
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
- 4 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Fill a large pot with water until it reaches halfway up the sides, then set it over high heat and bring to a boil, about 10 minutes — you'll see big rolling bubbles breaking the surface.
- 2
While the water heats, hold each broccoli rabe stem in one hand and cut crosswise into 2-inch pieces, separating the leafy tops from the thicker lower stems.
- 3
Mince the garlic by placing the flat side of a knife on each clove, pressing down hard to crack it open, then chopping the clove into pieces smaller than a grain of rice.
- 4
Once the water is boiling, add 8 oz orecchiette and stir with a wooden spoon to separate the pieces, then cook according to package directions, about 10 minutes, until the pasta is tender but still slightly firm when you bite it.
- 5
Two minutes before the pasta finishes cooking, carefully add all the broccoli rabe pieces to the same pot of boiling water, then stir gently to combine and cook together for the final 2 minutes.
- 6
Set a strainer over a bowl or sink, then slowly pour the entire pot contents through the strainer to drain the pasta and broccoli rabe, reserving 1 cup of the cooking water in the bowl.
- 7
Return the empty pot to medium-high heat, then pour in 4 tablespoons olive oil and let it heat until it shimmers and slides quickly when you tilt the pan, about 30 seconds.
- 8
Add the minced garlic and 0.25 teaspoon red pepper flakes to the hot oil, then stir constantly with a wooden spoon for 30 seconds until the garlic smells strongly fragrant and the flakes deepen in color.
- 9
Pour the drained pasta and broccoli rabe back into the pot with the garlic oil, then toss everything together using two wooden spoons or a spoon and fork, lifting and turning, for 1 minute.
- 10
If the pasta looks too dry, pour in 2 to 3 tablespoons of the reserved cooking water and toss again until the mixture looks glossy and well-coated, about 30 seconds.
- 11
Taste the pasta by lifting a piece on a fork and letting it cool for 5 seconds before biting it, then sprinkle salt and pepper to taste and toss once more.
- 12
Divide the pasta and broccoli rabe evenly between two bowls and serve immediately while hot.
Tools you’ll need
- large pot (at least 6-quart capacity)
- wooden spoon
- cutting board
- chef's knife
- fine-mesh strainer
- bowl or sink for draining
- fork or second spoon for tossing
- two dinner bowls
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