Orecchiette With Broccoli Rabe
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt for pasta water
- 2pounds broccoli rabe (weight includes central stems)
- ½cup extra virgin olive oil
- 2garlic cloves, minced
- 1pound dried or 1½ pounds fresh or ecchiette, or other pasta, like penne
- ½cup freshly grated Parmesan cheese, more for serving
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
787 calories; 35 grams fat; 7 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 93 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 29 grams protein; 903 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In large pot, bring 4 quarts of salted water to a boil. Meanwhile, cut broccoli rabe flowers and leaves away from large central stems. Chop flowers, leaves and smaller stems coarsely, and discard large stems.
- Step 2
Heat 3 tablespoons of oil in large skillet over medium heat. Add chopped garlic. Once it starts to sizzle, increase the heat to high, and stir in the broccoli rabe. Stir until the greens have completely wilted, about 5 minutes.
- Step 3
Add pasta to boiling water, and cook until al dente. Drain pasta, and return it to pot. Pour cooked greens, remaining olive oil and cheese over pasta, and toss quickly. Season to taste with salt and pepper, and serve immediately. Pass extra grated Parmesan cheese at the table.
Private Notes
Comments
It is classic to season this with 2 or three anchovy fillets added to the oil and garlic to impart umami. The anchovies break up and you don't notice them in the dish, which can also be make with regular broccoli. This dish is wonderfully satisfying.
This is so close to a five star recipe! To get there, try this: Boil the pasta in salted water. Add chopped broccoli rabe to the boiling pasta for the last 2-3 minutes. Drain and toss with the hot garlic and olive oil. Add Parmesan cheese and, crucially, an equal proportion of pecorino. Chili flakes if you like a little heat.
Just saw note re: adding anchovy, will definitely do that next time. I also added sausage cooked per Sam Sifton: https://approvedpromo.info/recipes/1020013-pasta-with-sausage-and-parm%3C/a%3E And everyone loved it. Wish I had made a double batch ;)
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