Orecchiette con Cime di Rapa
Orecchiette con Cime di Rapa is a classic Italian pasta dish featuring the ear-shaped orecchiette paired with the slightly bitter yet delicious broccoli rabe. The savory garlic and chili flakes add warmth and depth to the dish, making it a vibrant, comforting choice for any pasta lover. This recipe is quick to prepare, perfect for a weeknight dinner or a casual weekend gathering.
Ingredients
- 400 g orecchiette pasta
- 300 g broccoli rabe trimmed and chopped
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes adjust to taste
- 4 tablespoons olive oil
- Salt to taste
- Parmesan cheese grated for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
- Prepare the Greens: In the same pot, add the broccoli rabe to the boiling water during the last 2-3 minutes of cooking the pasta. Drain the broccoli rabe and orecchiette together.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant but not browned, about 1-2 minutes.
- Combine: Add the orecchiette and broccoli rabe to the skillet. Toss everything together, adding reserved pasta water gradually to reach desired consistency. Season with salt to taste.
- Serve: Transfer to serving plates and sprinkle with grated Parmesan cheese if desired. Enjoy your traditional Orecchiette con Cime di Rapa!
Notes
This dish is naturally vegetarian, but it can be enhanced with anchovies or sausage for added flavor. If you prefer a milder dish, reduce or omit the red pepper flakes. The dish is great for leftovers and can be reheated with a little extra olive oil for moisture.