Orecchiette with Broccoli Rabe is a classic Italian dish that is both easy to prepare and full of flavor. This dish is a perfect example of how simple ingredients can be combined to create something truly delicious. Orecchiette is a type of pasta that is shaped like a small ear, which is perfect for catching the flavors of the broccoli rabe and garlic.
Ingredients
- 500g orecchiette pasta
- 1 bunch broccoli rabe
- 4 cloves garlic
- 1/2 tsp red pepper flakes
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Fill a large pot with salted water and bring to a boil. Add the orecchiette pasta and cook according to package instructions until al dente.
- While the pasta is cooking, prepare the broccoli rabe. Cut off the tough stems and chop the leaves and florets into bite-sized pieces. Rinse thoroughly and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Add the broccoli rabe to the skillet and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the broccoli rabe is tender and slightly charred.
- When the pasta is done, reserve 1/2 cup of the pasta water and drain the rest. Add the pasta to the skillet with the broccoli rabe and toss to combine. If the pasta seems dry, add some of the reserved pasta water.
- Remove the skillet from the heat and sprinkle the Parmesan cheese over the top. Toss the pasta again to distribute the cheese.
- Serve hot and enjoy!
Variations
- Vegetarian/Vegan: To make this dish vegetarian or vegan, simply omit the Parmesan cheese or use a vegan substitute.
- Protein: For an extra protein boost, add some cooked chicken or shrimp to the skillet with the broccoli rabe.
- Pasta: If you can’t find orecchiette pasta, feel free to use any type of short pasta, such as penne or fusilli.
- Greens: If you can’t find broccoli rabe, you can use any type of leafy green, such as spinach or kale.
This Orecchiette with Broccoli Rabe recipe is a healthy and tasty meal that is perfect for any occasion. It’s quick and easy to make, and the combination of flavors is sure to please. Give it a try and see for yourself!
FAQ
What is Orecchiette?
Orecchiette is a type of pasta that originated in Southern Italy. It is shaped like a small ear, which is what “orecchiette” means in Italian.
Can I use a different type of pasta for this recipe?
Yes, you can use a different type of pasta for this recipe. However, orecchiette works well with the broccoli rabe because the ridges in the pasta help to catch the sauce.
What is Broccoli Rabe?
Broccoli rabe, also known as rapini, is a leafy green vegetable that is commonly used in Italian cuisine. It has a slightly bitter taste and pairs well with garlic and chili flakes.
Can I use regular broccoli instead of broccoli rabe?
Yes, you can use regular broccoli instead of broccoli rabe. However, the dish will have a different flavor and texture.
How do I prepare the broccoli rabe?
To prepare the broccoli rabe, rinse it under cold water and trim off the tough stems. Blanch it in boiling water for 2-3 minutes, then drain and rinse under cold water to stop the cooking process.
Can I make this dish vegetarian?
Yes, you can make this dish vegetarian by omitting the pancetta and using vegetable broth instead of chicken broth.
What can I serve with this dish?
This dish pairs well with a simple salad or garlic bread. You could also serve it with a glass of red wine.
Can I make this dish ahead of time?
Yes, you can make this dish ahead of time and reheat it before serving. However, the pasta may absorb some of the sauce while it sits, so you may need to add a splash of broth or water to loosen it up.
How long will leftovers last in the fridge?
Leftovers will last for 3-4 days in the fridge. Reheat them in the microwave or on the stove with a splash of broth or water to loosen the sauce.
Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw them in the fridge overnight before reheating.
