Orecchiette with Broccoli Rabe
This classic Southern Italian dish combines ear-shaped orecchiette pasta with the slightly bitter, nutty flavor of broccoli rabe for a gourmet experience that's surprisingly quick to prepare. Perfect for busy autumn evenings when you crave something warm and satisfying without spending hours in the kitchen.
Equipment
- Large Pot
- Skillet
- Colander
- Ice bath
Ingredients
Pasta and Vegetables
- 1 pound orecchiette pasta 16 oz
- 1 bunch broccoli rabe about 1 pound, trimmed and chopped
Flavor Base
- 4 tablespoons extra virgin olive oil divided
- 5 cloves garlic thinly sliced
- 1/4 teaspoon red pepper flakes adjust to taste
- 2 anchovy fillets minced (optional but recommended for depth)
Finishing Ingredients
- 1/2 cup Pecorino Romano cheese freshly grated
- 1 lemon zest only
- salt to taste
- black pepper freshly ground, to taste
Instructions
- Trim the tough ends from the broccoli rabe and remove any yellowed leaves. Chop into 2-inch pieces, separating the stems from the leafy parts.
- Blanch the stems in boiling salted water for 2 minutes, then add the leafy parts for 1 minute more. This two-stage blanching ensures perfect texture throughout.
- Immediately transfer to an ice bath to preserve the vibrant green color, then drain thoroughly.
- Bring a large pot of generously salted water to a rolling boil (the water should taste like seawater). Add the orecchiette and cook until al dente according to package instructions, usually 9-11 minutes.
- Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta.
- While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant but not browned, about 1 minute.
- Add the red pepper flakes and anchovy fillets (if using), stirring until the anchovies dissolve into the oil, creating a rich umami foundation.
- Add the blanched broccoli rabe to the skillet and sauté for 2-3 minutes.
- Toss in the drained orecchiette, along with ¼ cup of the reserved pasta water. Stir continuously while adding the Pecorino Romano, creating a light emulsion that coats each piece of pasta.
- If the mixture seems dry, gradually add more pasta water until you achieve a glossy finish.
- Remove from heat and finish with the remaining tablespoon of olive oil, lemon zest, and freshly ground black pepper.
- Taste and adjust seasonings as needed – remember that the Pecorino adds saltiness, so season accordingly.
Notes
Blanching broccoli rabe reduces its bitterness by approximately 30% while preserving nutrients.
For a vegan version, replace Pecorino with nutritional yeast and omit anchovies.
Pasta water should be as salty as seawater for proper flavor development.
Refrigerate leftovers for up to 3 days but note this dish doesn't freeze well.
The dish can be made with cavatelli, farfalle, or penne if orecchiette isn't available.
For a vegan version, replace Pecorino with nutritional yeast and omit anchovies.
Pasta water should be as salty as seawater for proper flavor development.
Refrigerate leftovers for up to 3 days but note this dish doesn't freeze well.
The dish can be made with cavatelli, farfalle, or penne if orecchiette isn't available.
Nutrition
Calories: 520kcalCarbohydrates: 75gProtein: 18gFat: 17gSaturated Fat: 4gCholesterol: 10mgSodium: 370mgPotassium: 490mgFiber: 6gSugar: 3gVitamin A: 40IUVitamin C: 130mgCalcium: 15mgIron: 20mg
Tried this recipe?Let us know how it was!